There’s something soothing about baking on a weekend morning or enjoying a quiet moment with a warm muffin in hand. This recipe for blueberry protein muffins combines the goodness of fresh blueberries and the tang of sourdough discard in a way that feels nurturing and satisfying. The simplicity of mixing ingredients is enjoyable, making these muffins a perfect choice for weekdays when things can get hectic. Step into the kitchen and let’s prepare some comforting muffins together.
Why You’ll Love This blueberry protein muffins
These blueberry protein muffins are not only easy to make but also give you a sense of reliability in your baking routine. With their soft texture and balanced sweetness, they strike a comforting note that makes them suitable for any time of day. Incorporating sourdough discard adds a nice depth of flavor, while the protein powder offers a bit of extra nutrition, making them a practical choice for any day of the week.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Muffin tin
- Muffin liners (optional)
Ingredients
- 1 3/4 cups all-purpose flour (for structure and texture)
- 3/4 cup plain whey protein powder (adds protein and slight thickness)
- 1/2 cup brown sugar, packed (provides moisture and a mild caramel flavor)
- 1/2 teaspoon baking soda (helps with leavening)
- 1 teaspoon baking powder (further supports rise)
- 1 teaspoon salt (enhances flavor)
- 2 cups fresh blueberries, slightly mashed (adds natural sweetness and moisture)
- 1/2 cup grass-fed butter, room temperature (contributes to a tender crumb)
- 1/2 cup sourdough starter, room temperature (adds flavor and moisture)
- 2 teaspoons vanilla extract (provides warmth and depth of flavor)
- 1/3 cup whole milk, room temperature (helps to achieve the right consistency)
- 2 eggs, room temperature (binds ingredients and provides richness)
How to Make blueberry protein muffins
Step 1. Start by preheating your oven. It’s usually a good idea to have it heated while you prepare your muffin batter.
Step 2. In a mixing bowl, combine the all-purpose flour, whey protein powder, brown sugar, baking soda, baking powder, and salt. Mixing the dry ingredients first helps ensure even distribution of the leavening agents.
Step 3. In another bowl, use a spatula to mix the slightly mashed blueberries with the room temperature butter until it takes on a creamy texture. The butter will contribute to the moisture and tenderness of the muffins.
Step 4. Add the sourdough starter and vanilla extract to the blueberry mixture. Stir gently so as not to break down the blueberries too much, keeping some texture in the final muffins.
Step 5. Pour in the room temperature whole milk and crack in the eggs. Mix until the wet ingredients are just combined, and the mixture is smooth. Avoid overmixing, which can lead to denser muffins.
Step 6. Slowly fold the dry mixture into the wet ingredients. Use a rubber spatula to combine them just until you see no dry flour — a few lumps are okay, as overmixing can toughen the batter.
Step 7. Once the batter is mixed, gently fold in the remaining fresh blueberries. This adds pockets of sweetness and moisture throughout the muffins.
Step 8. Line or grease the muffin tin, then spoon the batter evenly into each cup. Fill them about three-quarters full, which allows space for the muffins to rise while baking.
Step 9. Place the muffin tin in the preheated oven and bake until the tops are lightly golden and a toothpick inserted into the center comes out clean. Keep an eye on them for an even color.
Step 10. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This step helps them firm up slightly and makes it easier to remove them without breaking.
Serving Suggestions
These muffins are flexible enough to fit into different parts of your day. They make for a delightful breakfast, paired with a cup of coffee or tea. Pack them in lunch boxes for a satisfying snack that children and adults alike will enjoy. They also work well as a dessert after family meals or as a treat while enjoying a movie night. Store uneaten muffins for later, as they maintain their comforting flavor even after a day or two.
Pro Tips for Best Results
- Ensure all ingredients are at room temperature for better mixing.
- Gently fold in the blueberries to prevent them from breaking down and staining the batter.
- Don’t overfill the muffin tin; three-quarters full allows for optimal rising.
- Keep an eye on the baking time to achieve the perfect golden color without overbaking.
- Allow the muffins to cool before storing to avoid sogginess.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense muffins. Mix until just combined, leaving some lumps for a lighter texture.
- Not using room temperature ingredients: Cold ingredients can affect the rise and texture. Take eggs, butter, and milk out ahead of time.
- Skipping the cooling period: Removing muffins too early can cause them to crumble. Let them firm up in the tin for a few minutes first.
- Overfilling the muffin cups: Filling them too much can lead to overflow. Aim for three-quarters full.
- Not measuring ingredients accurately: Precision in baking is key. Use measuring cups and spoons for best results.
- Overbaking the muffins: Keep an eye on them in the oven; they should spring back when lightly touched and have a golden top.
Variations & Substitutions
If you’d like to mix things up, consider using other berries, such as raspberries or chopped strawberries, for a different flavor profile. You can also try adding a handful of chopped nuts for crunch, or swap some all-purpose flour for whole wheat flour for added texture and nutrition.
Storage & Reheating
Let the muffins cool completely before storing them. They can be kept at room temperature in an airtight container for a couple of days or refrigerated for up to a week. If you want to extend their shelf life, you can freeze them for up to three months. When reheating, place them in the microwave for about 10-15 seconds, or in a low oven for a few minutes to revive their texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, these muffins can be made in advance and stored, which makes them a great option for meal prep. Just let them cool and store them properly.
How long does it last in the fridge?
When stored in the refrigerator, these muffins can typically last for about a week. Be sure they are in an airtight container to maintain their freshness.
Can I freeze this recipe?
Absolutely, these muffins freeze well. Wrap them individually or place them in a freezer bag, and they can last for up to three months in the freezer.
What can I substitute for one ingredient?
If you need to substitute the whey protein powder, you can use a plant-based protein powder, but keep in mind it may alter the flavor and texture slightly.
Why didn’t my recipe turn out as expected?
Common issues can stem from inaccuracies in measuring or not following the mix and baking instructions closely. Make sure to measure correctly, and pay attention to texture cues throughout the process.
Final Thoughts
Baking these blueberry protein muffins can become a cherished part of your routine, offering a simple process and rewarding results. Whether enjoyed fresh from the oven or saved for later, they carry a comforting familiarity that makes every bite enjoyable. Dive into this recipe with ease and enjoy the outcomes of your efforts in the kitchen.
Blueberry Protein Muffins
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour For structure and texture
- 3/4 cup plain whey protein powder Adds protein and slight thickness
- 1/2 cup brown sugar, packed Provides moisture and a mild caramel flavor
- 1/2 teaspoon baking soda Helps with leavening
- 1 teaspoon baking powder Further supports rise
- 1 teaspoon salt Enhances flavor
Wet Ingredients
- 2 cups fresh blueberries, slightly mashed Adds natural sweetness and moisture
- 1/2 cup grass-fed butter, room temperature Contributes to a tender crumb
- 1/2 cup sourdough starter, room temperature Adds flavor and moisture
- 2 teaspoons vanilla extract Provides warmth and depth of flavor
- 1/3 cup whole milk, room temperature Helps to achieve the right consistency
- 2 large eggs, room temperature Binds ingredients and provides richness
Instructions
Preparation
- Preheat your oven.
- In a mixing bowl, combine the all-purpose flour, whey protein powder, brown sugar, baking soda, baking powder, and salt.
- In another bowl, mix the slightly mashed blueberries with the room temperature butter until creamy.
- Add the sourdough starter and vanilla extract to the blueberry mixture and stir gently.
- Pour in the room temperature whole milk and crack in the eggs. Mix until just combined.
- Slowly fold the dry mixture into the wet ingredients using a rubber spatula.
- Gentle fold in the remaining fresh blueberries.
- Line or grease the muffin tin, then spoon the batter evenly into each cup.
- Place the muffin tin in the preheated oven and bake until the tops are lightly golden and a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.