High Protein Sourdough Blueberry Muffins
Elevate your muffin game with these High Protein Sourdough Blueberry Muffins, a wholesome twist on a classic favorite! Packed with nutrient-rich ingredients like oat flour, fresh blueberries, and vanilla protein powder, these muffins are perfect for a healthy breakfast or satisfying snack. The addition of sourdough starter lends a tangy depth of flavor, while Greek yogurt and almond milk provide moisture and protein without any added sugar. Sweetened naturally with honey, these muffins are fluffy, flavorful, and guilt-free. Quick and easy to make in just 35 minutes, this recipe yields nine perfectly portioned muffins bursting with juicy blueberries in every bite. Ideal for meal prep or on-the-go fuel, these muffins are a must-try for sourdough and protein enthusiasts alike!
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Recipe Information
Ingredients
- 120 grams sourdough starter (discard or fed)
- 150 grams unsweetened Greek yogurt
- 60 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 egg
- 60 grams honey
- 100 grams oat flour
- 50 grams vanilla protein powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 150 grams fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 9 paper liners or grease well with cooking spray.
In a large bowl, mix together the sourdough starter, Greek yogurt, almond milk, vanilla extract, egg, and honey until smooth and well combined.
In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix to avoid dense muffins.
Fold in the fresh blueberries carefully to prevent crushing them.
Divide the batter evenly among the 9 prepared muffin liners, filling each about three-quarters of the way full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these high-protein sourdough blueberry muffins as a snack or breakfast treat. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 71.7 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 702 mg | 54% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
