Low-Sugar Blueberry Protein Muffins with Sourdough Discard
A high-protein sweet snack that uses up some sourdough discard? Sign us up! Moist, rich, and bursting with flavor—the perfect baking recipe for blueberry season. Enjoy these blueberry protein muffins for breakfast, a snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Sourdough Discard
- Method: Bake
- Cuisine: American
Ingredients
- 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
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- lightly mash the blueberries with fork.
- In a medium-large mixing bowl, combine the flour, protein powder, sugar, baking soda, baking powder, salt, and blueberries.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with extra blueberries
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
