Low Fat Sourdough Blueberry Muffins

Delightfully light and bursting with flavor, these Low Fat Sourdough Blueberry Muffins are a guilt-free twist on a classic treat. Perfect for breakfast or an afternoon snack, this recipe combines the tangy richness of sourdough discard with wholesome ingredients like whole wheat flour, unsweetened applesauce, and fresh blueberries. Sweetened naturally with honey and flavored with a hint of cinnamon, these muffins are not only delicious but also lower in fat, thanks to the use of egg whites and low-fat buttermilk. Ready in just under 30 minutes, these tender muffins are soft, moist, and the perfect use for your sourdough starter discard. Whether served warm from the oven or enjoyed the next day, they’re a healthy and satisfying option that doesn’t compromise on taste.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:18 mins

Total Time:28 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In a separate large mixing bowl, combine the low-fat buttermilk, sourdough discard, egg whites, applesauce, honey, and vanilla extract. Whisk until smooth.

Step 4

Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix, as this can make the muffins dense.

Step 5

Gently fold in the fresh blueberries, taking care not to crush them.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(771.7g)

Amount per serving	% Daily Value*
Calories	1246.1

Total Fat 4.8g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0g
Cholesterol 5.1mg	0%
Sodium 2145.4mg	0%
Total Carbohydrate 264.7g	0%
Dietary Fiber 15.7g	0%
Total Sugars 75.2g
Protein 39.4g	0%

Vitamin D 64.4IU	0%
Calcium 225.2mg	0%
Iron 11.3mg	0%
Potassium 905.1mg	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: 3.4%

Protein: 12.5%

Carbs: 84.1%