Description
Indulge in the delightful taste of Low-Sugar Blueberry Protein Muffins with Sourdough Discard, a perfect treat for any time of day. These moist and flavorful muffins are not only a great way to use up leftover sourdough discard but also packed with protein, making them an ideal post-workout snack or a nutritious breakfast option. With just 11.1 grams of sugar per muffin, they satisfy your sweet cravings without compromising your health goals. Bursting with fresh blueberries and enriched with wholesome ingredients, these muffins are easy to make, ensuring that even novice bakers can enjoy the process.
Ingredients
Scale
- 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 and line a muffin tin with paper liners.
- Lightly mash the blueberries in a bowl.
- In one bowl, mix together flour, protein powder, brown sugar, baking soda, baking powder, salt, and mashed blueberries.
- In another bowl, whisk together softened butter, sourdough starter, vanilla extract, milk, and eggs.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Spoon the batter into the muffin tin and optionally top with extra blueberries.
- Bake for 30 minutes or until a toothpick comes out clean after testing.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 11g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg