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Low-Sugar Blueberry Protein Muffins with Sourdough Discard

Low-Sugar Blueberry Protein Muffins with Sourdough Discard
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Indulge in the wholesome goodness of Low-Sugar Blueberry Protein Muffins with Sourdough Discard! These delightful muffins are not only a great way to utilize leftover sourdough starter but also a nutritious option for breakfast, snacks, or even dessert. Bursting with fresh blueberries and packed with protein, they offer a guilt-free treat that everyone will love. Whether you’re rushing out the door in the morning or enjoying a cozy evening at home, these muffins deliver a satisfying bite without overwhelming sugar levels. With their simple preparation and versatile flavor options, baking these muffins is a breeze—perfect for busy families or meal prep enthusiasts.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup plain whey protein powder
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries, slightly mashed
  • 1/2 cup grass-fed butter, room temperature soft
  • 1/2 cup sourdough starter, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup whole milk, room temperature
  • 2 eggs, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, lightly mash the blueberries; set aside.
  3. In another mixing bowl, combine flour, protein powder, brown sugar, baking soda, baking powder, salt, and mashed blueberries.
  4. In a separate bowl, whisk together butter, sourdough starter, vanilla extract, milk, and eggs until smooth.
  5. Gently fold wet ingredients into dry ingredients until just combined; do not over-mix.
  6. Spoon batter into muffin tins and top each with extra blueberries if desired.
  7. Bake for 30 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

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