High Protein Sourdough Blueberry Muffins

Elevate your snack or breakfast game with these High Protein Sourdough Blueberry Muffins—a delightful fusion of flavor, nutrition, and texture. Made with a tangy sourdough starter, creamy Greek yogurt, and wholesome oat flour, these muffins offer a protein-packed boost thanks to the addition of vanilla protein powder. Bursting with juicy blueberries in every bite, this recipe creates moist, tender muffins that strike the perfect balance between health and indulgence. Naturally sweetened with honey and free from refined sugars, these muffins come together in just 15 minutes of prep time and bake to golden perfection. Perfect for meal prep or on-the-go nourishment, they’re the ultimate guilt-free treat that will keep you fueled all week long.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 9

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a muffin tin with 9 paper liners or grease well with cooking spray.

Step 2

In a large bowl, mix together the sourdough starter, Greek yogurt, almond milk, vanilla extract, egg, and honey until smooth and well combined.

Step 3

In a separate bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.

Step 4

Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix to avoid dense muffins.

Step 5

Fold in the fresh blueberries carefully to prevent crushing them.

Step 6

Divide the batter evenly among the 9 prepared muffin liners, filling each about three-quarters of the way full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(759.1g)

Amount per serving	% Daily Value*
Calories	1127.9

Total Fat 19.6g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 228.5mg	0%
Sodium 2563.5mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 10.8g	0%
Total Sugars 71.7g
Protein 81.1g	0%

Vitamin D 70.3IU	0%
Calcium 702.0mg	0%
Iron 7.6mg	0%
Potassium 1121.1mg	0%

*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.

Source of Calories

Fat: 15.3%

Protein: 28.1%

Carbs: 56.7%