Low Fat Sourdough Blueberry Muffins
Indulge guilt-free in these delightful Low Fat Sourdough Blueberry Muffins—perfectly moist, naturally sweetened, and packed with fresh blueberries. Utilizing sourdough discard as a star ingredient, this recipe reduces food waste while infusing the muffins with subtle tangy notes. With wholesome elements like whole wheat flour, unsweetened applesauce, and low-fat buttermilk, these muffins are a healthier twist on a breakfast classic. The addition of honey and warm cinnamon balances the tartness of the sourdough and enhances the natural sweetness of the blueberries. Ready in just under 30 minutes, these muffins are an ideal make-ahead snack or breakfast option that’s both delicious and nutritious. Perfect for sourdough enthusiasts and blueberry lovers alike!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 120 milliliters Low-fat buttermilk
- 120 grams Sourdough discard (unfed)
- 2 large Egg whites
- 60 grams Applesauce (unsweetened, low-fat)
- 60 grams Honey
- 1 teaspoons Vanilla extract
- 125 grams Fresh blueberries
- 1 spraying Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate large mixing bowl, combine the low-fat buttermilk, sourdough discard, egg whites, applesauce, honey, and vanilla extract. Whisk until smooth.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix, as this can make the muffins dense.
Gently fold in the fresh blueberries, taking care not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 75.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 905 mg | 19% | |
*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.
