Can I make these with sour cream or ricotta instead of yoghurt?

Yes, you can use either. Both work well in place of yoghurt.

Can I make them with just butter or just oil?

You can, but the texture and flavor might change slightly.

Can I make them with gluten free flour?

You can, but you will have to adapt the amount and add Xanathan gum. I haven’t made this myself, so I would refer you to the expert for “free from” baking recipes Katarina and her book “u003ca href=u0022https://amzn.to/43eyNkwu0022u003eThe Elements of Bakingu003c/au003e”* . Or simply theu003ca href=u0022https://theloopywhisk.com/2025/01/25/gluten-free-blueberry-streusel-muffins/u0022u003e Gluten Free Blueberry Muffin recipe on her blogu003c/au003e.

Can I make them Dairy free?

You can. Simply swap for the non-dairy alternatives from your supermarket for milk, yoghurt, and butter.

Can I use honey instead of sugar?

You can. u003ca href=u0022https://www.saratogateaandhoney.com/blogs/honey-education/how-to-substitute-honey-for-sugar-in-baking#:~:text=Honey%20is%20much%20sweeter%20than,honey%20to%201%20cup%20sugar.u0022u003eBut since honey is sweeter than sugaru003c/au003e, use about ½ cup of honey for these muffins and 2 tbsp less milk to adjust for the liquid. Since honey also burns faster than sugar, you might have to bake them slightly shorter. It’s also a good idea to add 1/8 tsp of additional baking soda to balance things out.

Why are my Muffins dry?

The most common reason is using cups instead of scales to measure the flour and dragging the cup through the flour while doing so, which compacts it and gives you a lot more than the recipe specifies. If you notice it before baking, simply add a little more milk, until you get to “heavy drop” consistency, with the batter dropping very slowly off a spoon if you turn it over.u003cbr/u003eYou can watch the video to get an idea of the batter consistency.u003cbr/u003e u003cbr/u003eAnother reason could be that you used a different protein powder. I only use MyProtein and Gold Standard Whey, so I know these two work. But especially vegan powders can have a very different consistency.

Since they are with sourdough, can I ferment them overnight?

Absolutely. Just make sure to not add the baking soda and baking powder until the next morning and store the bowl covered with clingfilm in the fridge. That way you can make use of all the benefits of sourdough and have freshly baked Protein Sourdough Blueberry Muffins With Streuselu003cbr/u003efor breakfast!

Protein Sourdough Blueberry Muffins With Streusel

Name: Protein Sourdough Blueberry Muffins With Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 ¾ cup all-purpose flour (275g ); ⅞ cup sugar (187g); 2 tsp baking powder; 1 tsp baking soda; ½ tsp kosher salt (or ¼ tsp if using regular salt); ½ cup protein powder (vanilla whey recommended) (50g); ⅔ cup sourdough discard (150g or active starter); ½ stick unsalted butter (55g melted and cooled); ¼ cup neutral oil (vegetable, canola, or mild olive oil); ½ tsp vanilla paste (or 1 tsp vanilla extract); 2 eggs (large ); ⅓ cup milk (oat milk or any full-fat milk); ⅔ cup yogurt; 1 cup blueberries (fresh or frozen, tossed with 1 tbsp of the flour mixture); ¼ cup unsalted butter (60g, melted and cooled); ⅓ cup granulated sugar (67g); ⅔ cup all-purpose flour (83g)

Description

I finally created my dream muffins that have it all: Bakery style Jumbo Protein Sourdough Blueberry Muffins With Streusel from scratch. Moist and fluffy insides studded with bursts of juicy, flavorful blueberries, puffing up in the oven to perfection. They use up your sourdough discard, giving them that perfect gentle tang and have added protein powder, helping with your nutrition. Topped with crunchy streusel, these taste as irresistible as they look. Have them for breakfast, as snack or dessert.

Ingredients

Units Scale

Dry Ingredients:

1 3/4 cup all-purpose flour (275g )
7/8 cup sugar (187g)
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt (or 1/4 tsp if using regular salt)
1/2 cup protein powder (vanilla whey recommended) (50g)

Wet Ingredients:

2/3 cup sourdough discard (150g or active starter)
1/2 stick unsalted butter (55g melted and cooled)
1/4 cup neutral oil (vegetable, canola, or mild olive oil)
1/2 tsp vanilla paste (or 1 tsp vanilla extract)
2 eggs (large )
1/3 cup milk (oat milk or any full-fat milk)
2/3 cup yogurt

Mix-In:

1 cup blueberries (fresh or frozen, tossed with 1 tbsp of the flour mixture)

Streusel Topping:

1/4 cup unsalted butter (60g, melted and cooled)
1/3 cup granulated sugar (67g)
2/3 cup all-purpose flour (83g)

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Instructions

Prepare for Baking:

Preheat your oven to 425°F (218°C). Line a muffin pan with large tulip muffin cases or grease the pan.

Mix the Dry Ingredients:

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients and protein:

In a large bowl, whisk together sourdough discard, protein powder, melted butter, oil, vanilla, eggs, milk, and yogurt until smooth.

Combine Batter:

Keep 1 tbsp of the flour mix for tossing the blueberries.
Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.

Add Blueberries:

Toss the blueberries with the flour mix, so they don’t sink to the bottom of the muffins.
Gently fold in the flour-coated blueberries to distribute evenly.

Fill Muffin Cases:

Using an ice cream scoop, fill muffin cases about ¾ full.

Make the Streusel:

In a bowl, mix butter, sugar, and flour until crumbly. Sprinkle generously over muffins, pressing slightly so it sticks.

Bake:

Bake at 425°F (218°C) for 5 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.

Cool & Serve:

Let muffins cool for at least 10 minutes before enjoying.

Equipment

Glass bowl

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muffin liners

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muffin pan

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Notes

Measuring Flour:
I have given gram measurements in addition to the cups here, for those of you that have kitchen scales. This is the best method to measure flour in particular.
If you use cups, do not drag the cup through the flour to fill it, as this can compact it and give you a lot more than the recipe requires, changing the texture.
Instead, use a spoon to fill the cup gently, then level the flour with the back of a knife. That way you get closest to the 120g per cup that is assumed in recipes.

Storing

These Protein Sourdough Blueberry Muffins With Streusel will keep in an airtight box on the counter for about 3 days, up to 5 days in the fridge and freeze really well for about 3 months.

If you want to re-heat them, 20-30 seconds in the microwave will do. Though, frankly, I always prefer using the air fryer! About 5 minutes at 350°F/175°C will give you muffins even better than fresh.

After freezing you can either defrost them on the counter or, as I do, give them about 6-9 minutes in the air fryer at 350°F/175°C or 15 minutes at the same temperature in the oven. Personally I adore reheating them in the air fryer, as the streusel topping gets really crunchy!

Optional Variations:

Mix-ins: Swap blueberries for raspberries, chocolate chips, nuts, or pistachios.
Topping alternatives: Use a lemon glaze or sprinkle sugar before baking.
Enjoy these Protein Sourdough Blueberry Muffins With Streusel for breakfast, a snack, or dessert!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert, Snack
Method: Bake
Cuisine: American