Description
Indulge in the delightful taste of Low-Sugar Blueberry Protein Muffins with Sourdough Discard—your new go-to snack for any time of the day! These muffins are moist, rich, and bursting with fresh blueberries, making them an ideal choice for breakfast, a quick snack, or even a guilt-free dessert. With only half a cup of brown sugar and protein from whey powder, you can satisfy your sweet cravings without the extra calories. Plus, this recipe cleverly utilizes sourdough discard, turning what would typically go to waste into a nutritious and delicious treat. Whip up a batch today and enjoy a wholesome snack that’s as versatile as it is tasty!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup plain whey protein powder
- 1/2 cup brown sugar
- 2 cups fresh blueberries
- 1/2 cup grass-fed butter (softened)
- 2 eggs
- 1/2 cup sourdough starter
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Lightly mash the blueberries with a fork.
- In one bowl, mix together flour, whey 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.
- Fold the wet ingredients into the dry mixture until just combined.
- Spoon the batter into muffin tins until two-thirds full.
- Bake for about 30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for 15 minutes in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 170
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg