Sourdough Blueberry Lemon Muffins
These delightful muffins combine the tangy flavor of sourdough with fresh blueberries and a hint of lemon for a refreshing treat perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 120 g active sourdough starter for flavor and rise
- 90 g unsalted butter, melted and cooled adds moisture and richness
- 150 g granulated sugar sweetness
- 2 large eggs binding agent and moisture
- 120 ml milk moisture
- 1 tsp vanilla extract enhances flavor
- 1 tbsp lemon zest brightness
- 240 g all-purpose flour structure
- 1.5 tsp baking powder leavening agent
- 0.5 tsp baking soda leavening agent
- 0.5 tsp salt balances sweetness
- 150 g fresh blueberries flavor and moisture
- 60 g powdered sugar optional glaze for sweetness
- 1 tbsp fresh lemon juice optional glaze for brightness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners.
- In a large mixing bowl, whisk together the sourdough starter, melted butter, granulated sugar, eggs, milk, and vanilla extract until everything is smooth and well combined.
- Add the lemon zest to the wet mixture and stir until it’s evenly distributed.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gently fold the dry mixture into the wet ingredients until just combined.
- Toss the fresh blueberries in a little bit of flour before gently folding them into the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake your muffins in the preheated oven for about 20 to 25 minutes, or until they are golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool briefly in the pan before transferring them to a wire rack.
- If you’re opting for the lemon glaze, mix the powdered sugar and lemon juice until smooth, then drizzle it over the muffins once they’ve cooled slightly.
Notes
Store muffins at room temperature in an airtight container for up to three days. For longer storage, keep in the refrigerator for about a week or freeze for up to three months.