Mixed Berry Sourdough Protein Muffins

These mixed berry sourdough protein muffins are a delicious and nutritious way to start your day. Packed with protein, fiber, and natural sweetness, they make an excellent breakfast or snack. The tangy sourdough discard adds depth of flavor while reducing food waste. Plus, the combination of whole grains, Greek yogurt, and protein powder keeps you full and energized.

What Are Mixed Berry Sourdough Protein Muffins?

These muffins blend the goodness of sourdough discard, protein powder, and mixed berries into a moist and satisfying treat. They are naturally sweetened with honey or maple syrup and can be made with either whole wheat or all-purpose flour. Whether you use fresh or frozen berries, these muffins offer a burst of flavor in every bite.

Why You’ll Love This Recipe

• Protein-packed: A great post-workout snack or breakfast option.
• Uses sourdough discard: A tasty way to reduce food waste.
• Naturally sweetened: No refined sugar, just honey or maple syrup.
• Moist and fluffy: Thanks to Greek yogurt and sourdough.
• Customizable: Use your favorite protein powder and berry mix.

Ingredients

Wet Ingredients:

• 1 cup (240 g) sourdough discard
• ½ cup (120 ml) milk
• ½ cup (120 g) Greek yogurt
• 2 eggs
• ¼ cup (60 ml) honey or maple syrup
• 1 tsp vanilla extract

Dry Ingredients:

• 1 ½ cups (180 g) whole wheat or all-purpose flour
• ½ cup (50 g) vanilla or unflavored protein powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional)
• 1 cup (150 g) mixed berries (fresh or frozen)

Step-by-Step Instructions

1. Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the sourdough discard, milk, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.

3. Combine the Dry Ingredients

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

4. Mix the Batter

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.

5. Fold in the Berries

Gently fold in the mixed berries, ensuring they are evenly distributed throughout the batter. If using frozen berries, do not thaw them first.

6. Bake the Muffins

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

• Enjoy warm with a drizzle of honey or nut butter.
• Pair with a smoothie or coffee for a balanced breakfast.
• Serve with Greek yogurt and extra berries for a protein boost.

Storing and Freezing

Storage Tips

• Store muffins in an airtight container at room temperature for up to 3 days.
• Keep them in the refrigerator for up to 1 week for longer freshness.

Freezing Instructions

• Wrap each muffin individually in plastic wrap or store them in a freezer-safe bag.
• Freeze for up to 3 months.
• To enjoy, thaw at room temperature or reheat in the microwave for 20–30 seconds.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Substitute almond milk for regular milk and use a dairy-free yogurt.
• Lower sugar: Reduce the honey or maple syrup to 2 tablespoons.
• Nutty boost: Add ¼ cup chopped nuts for extra crunch.

FAQs

Can I make these muffins without protein powder?
Yes! Simply replace the ½ cup of protein powder with an extra ¼ cup of flour.

Can I use frozen berries?
Absolutely! Just fold them in straight from the freezer to prevent excess moisture in the batter.

Why use sourdough discard in muffins?
Sourdough discard adds a subtle tangy flavor, improves texture, and helps reduce waste.

These mixed berry sourdough protein muffins are a fantastic way to enjoy a wholesome, high-protein snack while making use of sourdough discard. Whether for a quick breakfast, post-workou

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