I am deep in the heart of wrestling season with my kids right now, and it’s important to make every calorie count! These protein sourdough blueberry muffins are a delightful blend of flavors and textures. They satisfy cravings and give an energy boost to any athlete. These muffins are perfect for a quick breakfast. They are also great for a snack on the go. They incorporate the goodness of sourdough. Plus, they provide the health benefits of protein. They kid approved and have made anyone break weight yet!

Ingredients

• 1 cup sourdough starter (active and fed)
• 3/4 cup all purpose flour
• 1/2 almond flour
• 1 scoop (30 g) protein powder (vanilla or unflavored)
• 1/4 cup almond milk (or any milk of your choice)
• 1/4 cup sugar
• 2 eggs
• 1/4 cup melted coconut oil (or butter)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 Tbsp Chia Seeds
• Optional: 1/2 teaspoon cinnamon for extra flavor

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the whole wheat flour, protein powder, baking soda, salt, and cinnamon (if using). Whisk to ensure there are no lumps.

Step 3: Combine the Wet Ingredients

In another bowl, mix the sourdough starter, almond milk, sugar, eggs, melted coconut oil, and vanilla extract until well combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5: Fold in the Blueberries

Gently fold the blueberries and chia into the batter, taking care not to break them up too much.

Step 6: Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. The muffins should be golden brown on top.

Step 8: Cool and Enjoy

Take the muffins out of the oven. Let them cool in the tin for about 5 minutes. Then transfer them to a wire rack. Enjoy them warm, or store them in an airtight container for later.

Tips

• For an extra crunch, consider adding nuts or seeds to the batter.
• These muffins freeze well, so feel free to make a larger batch for on-the-go breakfasts throughout the week.
• Experiment with different fruits, such as raspberries or strawberries, to switch up the flavors.

These protein sourdough blueberry muffins are not only filling but also packed with nutrients. They’re a fantastic way to enjoy a classic treat while staying healthy and energized! Happy baking!

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