Nothing says good morning like these blueberry muffins. They aren’t your average sourdough muffins…. They’re made with all the good stuff for the ultimate start to your day! It’s a guilt-free indulgence that you’ll feel good about feeding your family.
These muffins aren’t just delicious, but also secretly nutritious. The protein powder and ground flax meal add a significant boost – extra protein and omega-3s – all while enjoying a satisfying and naturally sweet treat.
The sourdough starter adds a subtle tang that beautifully complements the sweet blueberries, creating a depth of flavor. Beyond taste, sourdough makes wonderfully moist crumb!.
In a world of highly processed foods, these Sourdough Blueberry Protein muffins offer a refreshing return to wholesome, homemade baking. They’re artisanal, made-with-love, high quality, and oh so good!
Key Ingredients
- Sourdough Starter: The heart of these muffins, providing a unique tang and contributing to their rise and texture.
- Fresh Ground Wheat Flour: Adds a sweet nutty flavor and a slightly denser crumb.
- Vital Proteins No Flavor Protein Powder: Boosts the protein content without altering the delicious taste.
- Ground Flax Meal: Introduces omega-3 fatty acids and a subtle nutty note while aiding in binding.
- Fresh Blueberries: Bursting with juicy sweetness.
- Eggs: Provide structure, richness, and moisture.
- Honey or Sugar: I use just enough to sweeten these without making them into a dessert. It’s the perfect touch of sweetness to complement the other flavors.
- Oil & Unsweetened Applesauce: Add a moist and tender texture.
- Baking Soda: This leavening agent works best with the sourdough starter to create a light and airy muffin.
Recipe Tips and Tricks
Feed Your Starter Well: For the best rise and flavor, make sure your sourdough starter is active and bubbly. Feed it 4-12 hours before you plan to mix your muffin batter.
Don’t Overmix! This is crucial for tender muffins. Mix the wet and dry ingredients only until just combined. A few lumps are perfectly fine and even desirable. Overmixing develops the gluten in the flour, leading to tough muffins.
Gentle with Blueberries: Fold in the fresh blueberries last and gently to prevent them from breaking apart too much and coloring the batter. If using frozen blueberries, toss them with a teaspoon of flour before adding to prevent them from sinking to the bottom.
Adjust Sweetness to Taste: The amount of honey or sugar can be adjusted based on your preference and the sweetness of your blueberries.
Resting Time for Flavor (Optional but Recommended): While you can bake these right away, letting the batter rest in the fridge for 30 minutes to an hour (or even overnight!) can deepen the sourdough flavor and improve the texture. Just know the batter will thicken slightly.
Filling Muffin Tins! For beautifully domed muffins, fill your muffin liners about two-thirds full.
Check for Doneness: Muffins are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking, as this can dry them out.
Cooling is Key: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage. They reheat beautifully in the microwave or a toaster oven.
I wanna know what YOU think!
I’d LOVE to know what YOU thought about this recipe! Leave your questions in the comments below, and a review on the recipe card!
Sourdough Blueberry Protein Muffins
Equipment
- 2 muffin tins
- 1 large mixing bowl
- 1 stirring spoon
- 18 muffin tin liners
- 1 set of measuring cups and spoons
Ingredients
- 2 1/4 cup flour I use fresh ground whole grain flour, but you can also use all purpose.
- 3/4 cup honey or sugar
- 3/4 cup ground flax seed meal
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup unflavored protein powder I use vital proteins unflavored.
- 1/2 cup sourdough starter
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup oil avocado or olive oil
- 2 cups blueberries fresh or frozen
- 2 tablespoons flour to dust berries
Instructions
- Gather and measure ingredients
- Add all the dry ingredients to your large mixing bowl, and whist till well combined: flour, baking soda, salt, ground flax meal, protein powder, (sugar if you are not using honey).
- Make a well in the center of the dry ingredients and add the wet ingredients: eggs, oil, apple sauce, sourdough starter (and honey if using honey), Then stir together till just combined.
- Gently toss 2 tablespoons of flour with the blueberries to coat… This helps them not sink to the bottom of the muffins.
- Gently fold the flour dusted blueberries into the batter.
- Add muffin tin liners to the pans, and use a large spoon to fill each 2/3'rds full.
- Preheat your oven to 350 degrees F.
- Bake in preheated oven for 25-30 minutes till a toothpick inserted in the middle comes out clean.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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