Description
Lemon blueberry sourdough muffins bring tangy brightness to your breakfast table, perfect for weekend mornings when homemade treats feel just right. Packed with fresh blueberries and a zesty lemon twist, these muffins turn simple ingredients into a delightful morning companion.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups fresh blueberries
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup sourdough starter, fed
- ½ cup milk
- ½ cup unsalted butter, melted
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F and prepare a 12-cup muffin tin with paper liners or non-stick spray.
- Grab a medium bowl and mix 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until thoroughly combined.
- In a large bowl, whisk together ½ cup granulated sugar, ½ cup brown sugar, ½ cup sourdough starter, ½ cup milk, ½ cup melted butter, 2 eggs, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients, mixing gently to avoid overmixing.
- Carefully fold 1 ½ cups fresh blueberries into the batter without crushing them.
- Divide batter evenly into muffin cups, filling each about two-thirds full.
- Bake at 375°F for 18-22 minutes, checking doneness with a toothpick that should come out clean.
- Let muffins rest in the tin for 5 minutes after removing from the oven.
- Transfer muffins to a wire rack and allow them to cool completely before serving.
Notes
- Always use room temperature ingredients to help your batter mix smoothly and create a more even texture in the muffins.
- Toss blueberries in a small amount of flour before adding to the batter to prevent them from sinking to the bottom during baking.
- For extra tang and lift, ensure your sourdough starter is active and bubbly before mixing into the batter.
- Freeze leftover muffins in an airtight container for up to 3 weeks, and thaw at room temperature for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 205 kcal
- Sugar: 13 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg