Low-Sugar Blueberry Protein Muffins with Sourdough Discard
These Low-Sugar Blueberry Protein Muffins with Sourdough Discard offer a nutritious, protein-packed, and delicious way to enjoy muffins while reducing sugar intake and minimizing food waste.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 1 cup whole wheat flour or a 50-50 blend of whole wheat and all-purpose
- 1 scoop protein powder whey or plant-based (~20-25g protein per scoop)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sourdough discard thick, stirred well
- 1/2 cup milk dairy or plant-based
- 1/4 cup natural sweetener honey, maple syrup, or a sugar alternative equivalent
- 1 large egg room temperature
- 1 tbsp melted butter or coconut oil
Mix-ins
- 1 cup fresh blueberries or frozen, thawed and drained
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick spray.
- In a large mixing bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, stir together the sourdough discard, milk, egg, melted butter, and natural sweetener.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, fold the batter gently until just combined.
- Carefully fold in the blueberries.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer muffins to a wire rack to cool before enjoying.
Notes
These muffins can be stored at room temperature for 1-2 days, in the fridge for up to 5 days, or frozen for up to 3 months. Reheat in the microwave or oven for a quick snack.