Healthy Whole Wheat (Freshly Milled Flour) Sourdough Discard Blueberry Streusel Muffins

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If you are looking for a bakery-worthy treat that fits into your health goals, these Healthy Whole Wheat (preferably made with freshly milled flour) Sourdough Discard Blueberry Streusel Muffins are about to become a staple in your kitchen rotation.

Coming in at only 172 calories per muffin and made with zero refined sugars, these muffins prove that eating well doesn't mean sacrificing flavor or texture. We're using nutrient-dense fresh-milled hard white wheat flour, tangy sourdough discard, high-protein Greek yogurt, and zero-calorie monkfruit sweetener to create a soft, moist crumb with those iconic, high-domed tops and a warm cinnamon streusel crumble!

Why You’ll Love This Recipe

• 172 Calories & Refined Sugar-Free: Sweetened naturally with monkfruit, making it friendly for balanced lifestyle goals without sacrificing sweetness.

• Gut & Protein Friendly: Incorporates sourdough discard and plain Greek yogurt for extra protein, tenderness, and rich flavor.

• Fresh-Milled Goodness: Utilizes whole-grain hard white wheat flour for maximum nutrients and a light, nutty taste.

• Bakery-Style Tops: A quick 5-minute blast at high heat gives these muffins that gorgeous, dramatic lift.
  

Equipment Needed

• 12-cup standard muffin tin & liners (or oil for greasing)

• Large mixing bowl & medium bowl

• Hand mixer or whisk

• Spatula

• Wire cooling rack
  

Ingredients for Healthy Whole Wheat (Freshly Milled Flour) Sourdough Discard Blueberry Streusel Muffins

Muffin Batter

• 5 tbsp (70 g) butter, softened

• 1 ½ cups (180 g) fresh milled hard white wheat flour (or any whole wheat flour)

• ¾ cup (180 g) sourdough discard

• 2 tsp (12 g) baking powder

• ½ tsp ground cinnamon

• ½ tsp fine sea salt

• ¾ cup (150 g) granulated monkfruit or sugar

• 1 large egg

• ½ tsp vanilla extract

• ¾ cup (180 g) plain Greek yogurt

• 1 ¼ cups (175 g) fresh or frozen blueberries
  

Streusel Topping

• ⅓ cup (50 g) fresh milled hard white wheat flour

• ¼ cup (50 g) granulated monkfruit or sugar

• 3 tbsp (42 g) butter, softened

• ½ tsp ground cinnamon

• ¼ tsp fine sea salt
  

Step-by-Step Instructions

Step 1: Prep the Oven & Muffin Tin

Preheat your oven to 425°F (218°C). Lightly grease a 12-cup muffin tin or line it with paper liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the 180g (1 ½ cups) fresh-milled flour, 12g (2 tsp) baking powder, ½ tsp cinnamon, and ½ tsp sea salt. Set aside.

Step 3: Cream Butter & Monkfruit

In a large mixing bowl (using a hand mixer or stand mixer), cream together the 70g (5 tbsp) softened butter and 150g (¾ cup) granulated monkfruit until light and well combined.

Step 4: Blend Wet Ingredients

To the creamed butter mixture, add the 1 egg, 180g (¾ cup) sourdough discard, ½ tsp vanilla extract, and 180g (¾ cup) Greek yogurt. Cream until until smooth and light.

Step 5: Combine & Fold

Add the whisked dry ingredients into the wet mixture. Stir gently with a spatula just until combined (avoid overmixing to keep the muffins light and tender). Gently fold in the 175g (1 ¼ cups) fresh or frozen blueberries. Divide the batter evenly among the 12 muffin wells.

Step 6: Make the Streusel Topping

In a small bowl, combine the topping ingredients: 50g (⅓ cup) fresh-milled flour, 50g (¼ cup) monkfruit, 42g (3 tbsp) softened butter, ½ tsp cinnamon, and ¼ tsp salt. Work together with a fork or your fingers until a crumbly topping forms. Distribute the streusel evenly over the top of the 12 muffins—do not press it down, just lay it loosely on top!

Step 7: The Two-Temp Bake

Bake at 425°F (218°C) for 5 minutes. Then, keeping the oven door closed, lower the oven temperature to 350°F (176°C) and bake for an additional 15 minutes (20 minutes total bake time), or until a toothpick inserted into the center comes out clean.

Step 8: Cool & Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.