Low-Sugar Blueberry Protein Muffins with Sourdough Discard

Sharing is caring!

If you’re looking for a delicious, high-protein, low-sugar snack that helps you use up your sourdough discard, these Low-Sugar Blueberry Protein Muffins are the perfect recipe! Packed with fresh blueberries, whey protein, and the gut-friendly benefits of sourdough starter, these muffins are an excellent choice for breakfast, a midday snack, or even dessert.

With a tender crumb, natural sweetness from the blueberries, and a hint of vanilla, these muffins provide a healthy and satisfying way to enjoy a baked treat without excess sugar. Whether you follow a high-protein diet, need a quick grab-and-go snack, or simply want a healthier way to satisfy your sweet tooth, these muffins will be a new favorite! 💙

Why You’ll Love These Low-Sugar Blueberry Protein Muffins

✅ High in Protein – Each muffin contains about 8g of protein, making it a great snack or breakfast option. ✅ Low in Sugar – Sweetened naturally with blueberries and just ½ cup of brown sugar. ✅ Great for Using Sourdough Discard – Reduces food waste while adding a subtle tang and moisture. ✅ Perfect Texture – Soft, moist, and slightly chewy with bursts of juicy blueberries. ✅ Versatile & Customizable – Easily adapt the recipe for dietary preferences or add extra mix-ins.

Ingredients You’ll Need

Dry Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup plain whey protein powder (vanilla or unflavored works best)
• ½ cup brown sugar (packed)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups fresh blueberries (lightly mashed)

Wet Ingredients:

• ½ cup grass-fed butter (softened)
• ½ cup sourdough starter (room temp)
• 2 teaspoons vanilla extract
• ⅓ cup whole milk (room temp)
• 2 eggs (room temp)

How to Make Low-Sugar Blueberry Protein Muffins

Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2: Prep the Blueberries

• In a small bowl, lightly mash the blueberries using a fork. This will help distribute their natural sweetness throughout the muffins.

Step 3: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, protein powder, brown sugar, baking soda, baking powder, salt, and mashed blueberries.

Step 4: Mix the Wet Ingredients

• In a separate bowl, whisk together the butter, sourdough starter, vanilla extract, milk, and eggs until smooth.

Step 5: Combine Wet & Dry Ingredients

• Gently fold the wet ingredients into the dry ingredients using a spatula.
• Mix just until combined—be careful not to overmix, as this can result in dense muffins. The batter will be thick.

Step 6: Fill Muffin Cups

• Evenly divide the batter among the 12 muffin cups.
• Optionally, sprinkle extra blueberries on top for added texture and presentation.

Step 7: Bake the Muffins

• Bake for 30 minutes, rotating the pan halfway through to ensure even baking.
• The muffins are done when a toothpick inserted in the center comes out clean.

Step 8: Cool & Enjoy

• Let the muffins cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
• Enjoy warm or at room temperature!

Nutrition Information (Per Muffin):

• Calories: ~180
• Protein: ~8g
• Carbs: ~22g
• Fat: ~7g
• Sugar: ~6g

Tips for the Best Blueberry Protein Muffins

🌟 Use Room Temperature Ingredients – This helps the ingredients mix evenly for a smoother batter. 🌟 Don’t Overmix the Batter – Overmixing can make the muffins dense instead of light and fluffy. 🌟 Use Fresh or Frozen Blueberries – If using frozen, do not thaw before adding them to the batter. 🌟 Adjust Sweetness if Needed – If you prefer a sweeter muffin, increase the brown sugar to ¾ cup. 🌟 Store Properly – Keep muffins in an airtight container for up to 4 days or freeze for longer storage.

Delicious Variations & Customizations

1. Make It Dairy-Free 🥛

• Swap butter for coconut oil or dairy-free margarine.
• Use almond milk or oat milk instead of whole milk.

2. Make It Gluten-Free 🌾🚫

• Replace all-purpose flour with a gluten-free flour blend.
• Check that your protein powder is gluten-free.

3. Add More Protein 💪

• Stir in ½ cup of Greek yogurt for extra protein and moisture.
• Use a higher-protein flour blend.

4. Try a Different Sweetener 🍯

• Substitute brown sugar with coconut sugar or a sugar-free sweetener like erythritol.

5. Boost the Fiber 🌾

• Add 1 tablespoon of flaxseed meal or chia seeds for a fiber boost.

How to Store & Freeze Blueberry Protein Muffins

• Room Temperature: Store in an airtight container for 3-4 days.
• Refrigerator: Keep for up to a week for extended freshness.
• Freezer: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
• To Reheat: Microwave a frozen muffin for 30-45 seconds for a fresh-from-the-oven taste!

Frequently Asked Questions

Can I Make This Recipe Without Protein Powder?

Yes! Simply increase the all-purpose flour to 2 cups and omit the protein powder.

Can I Use a Different Type of Protein Powder?

Absolutely! You can use plant-based protein powder, but it may slightly alter the texture.

What If I Don’t Have a Sourdough Starter?

Substitute with ¼ cup plain Greek yogurt and ¼ cup milk for a similar effect.

Can I Add Nuts or Chocolate Chips?

Of course! Add ½ cup chopped nuts (like almonds or pecans) or ¼ cup dark chocolate chips for extra flavor.

Final Thoughts

These Low-Sugar Blueberry Protein Muffins with Sourdough Discard are the perfect way to enjoy a nutritious, high-protein treat while making the most of your sourdough starter. Whether you’re following a low-sugar diet, need a healthy breakfast option, or love experimenting with sourdough baking, this recipe is a winner.

So grab your ingredients, preheat your oven, and enjoy a batch of these delicious, nutrient-packed muffins today!

🫐💪✨

Print