Lemon blueberry sourdough muffins are the ultimate treat for your taste buds, combining tart lemon and sweet blueberries in a soft, tender crumb. These delightful muffins are so good that you’ll find yourself daydreaming about them at work, possibly leading to some awkward conversations with your boss about baked goods. strawberry banana muffins. For more inspiration, check out this strawberry salsa recipe recipe.
Imagine pulling a batch of these glorious muffins from the oven, their golden tops glistening like morning sunshine. The aroma wafts through your kitchen, making it impossible to resist. Whether it’s a lazy Sunday brunch or a weekday pick-me-up, these muffins promise to brighten any occasion.
[info_box title=”Why You’ll Love This Recipe”] These lemon blueberry sourdough muffins are easy to prepare and perfect for breakfast or snacks. The bright flavors create an uplifting experience in every bite. Their vibrant colors make them visually appealing and great for gatherings. Enjoy them fresh out of the oven or freeze leftovers for later enjoyment. [/info_box]
I once took a batch of these lemon blueberry sourdough muffins to a potluck, and let’s just say they vanished faster than I could say “sourdough.” Friends were begging for the recipe, while I pretended I was too busy to share—classic move! chocolate chip avocado muffins.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Starter: Use an active starter for the best rise and flavor—this is where the magic begins.
All-Purpose Flour: A good quality flour helps achieve that perfect muffin texture; don’t skimp on this one.
Granulated Sugar: Sweetens the batter; feel free to adjust based on your sweet tooth levels.
Unsalted Butter: Measured melted butter adds richness and moisture; always use unsalted for control over saltiness.
Lemon Zest and Juice: Freshly grated zest and juice are essential for that vibrant flavor—no bottled stuff here!
Fresh Blueberries: Use plump blueberries; they burst beautifully during baking, creating juicy pockets of flavor.
Baking Powder and Baking Soda: These leavening agents ensure your muffins rise perfectly; they’re like cheerleaders for your batter!
Salt: A pinch enhances all the flavors; it’s like giving your ingredients a little pep talk!
The full ingredients list, including measurements, is provided in the recipe card directly below. buttery raspberry cookies.
Let’s Make it Together
Prepare Your Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray. This sets the stage for muffin perfection.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well combined. This ensures even distribution of those leavening agents.
Combine Wet Ingredients in Another Bowl: In another bowl, mix melted butter, sourdough starter, lemon juice, and zest until smooth. The aroma will start hitting you like a citrusy hug.
Fold Wet into Dry Ingredients Gently: Pour the wet mixture into dry ingredients and fold gently with a spatula until just combined; avoid over-mixing to keep those muffins fluffy as clouds.
Add Blueberries Carefully: Gently fold in fresh blueberries until evenly distributed throughout the batter. Try not to crush them unless you want purple surprises!
Bake Until Golden Brown: Scoop batter into muffin tins and bake for 18-20 minutes or until golden brown on top. Let cool slightly before devouring—trust me on this one!
Now that you’ve made these lemon blueberry sourdough muffins from scratch, it’s time to enjoy every scrumptious bite! Whether you share them or hoard them all for yourself is up to you (but I won’t judge if you choose the latter). homemade granola bars Happy baking!
[info_box title=”You Must Know”] Lemon blueberry sourdough muffins are a delightful fusion of tangy and sweet, perfect for breakfast or snacks. The aroma fills the kitchen, making it a cozy place to be. The texture is fluffy yet dense, creating an irresistible bite that your taste buds will thank you for. [/info_box]
Perfecting the Cooking Process
To achieve the best lemon blueberry sourdough muffins, start by preparing the wet ingredients first, then mix them with dry ingredients for even distribution. This helps create a uniform texture throughout. For more inspiration, check out this lemon caper sauce recipe recipe.
Add Your Touch
Feel free to swap fresh blueberries for raspberries or blackberries. You can also add a sprinkle of lemon zest on top for extra zing. Customizing keeps each batch exciting.
Storing & Reheating
Store leftover lemon blueberry sourdough muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat in the oven at 350°F until warm.
[info_box title=”Chef’s Helpful Tips”] Always use room temperature ingredients for better incorporation; this helps achieve a light and fluffy muffin. Don’t overmix; a few lumps are okay! Lastly, let the batter rest briefly before baking to enhance flavor and texture. [/info_box]
I remember the first time I made these delightful muffins; my friends devoured them within minutes! Their smiles were worth every ounce of flour I spilled on my apron.
FAQ
Can I use frozen blueberries in my muffins?
Yes, frozen blueberries work well; just fold them in gently to avoid purple batter.
How can I make these muffins gluten-free?
Substitute regular flour with a gluten-free blend designed for baking.
What if I don’t have sourdough starter?
You can replace it with yogurt or buttermilk for similar tanginess and moisture.
Lemon Blueberry Sourdough Muffins
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
Description
Lemon blueberry sourdough muffins are a delightful fusion of tart lemon and sweet blueberries, creating a soft and tender treat perfect for any occasion. With their vibrant colors and mouthwatering aroma, these muffins transform breakfast or snack time into a delightful experience. Easy to prepare and irresistibly fluffy, they are sure to become a favorite in your baking repertoire.
Ingredients
- 1 cup sourdough starter (active)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter (melted)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, combine the melted butter, sourdough starter, lemon juice, and lemon zest until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Carefully fold in the blueberries.
- Divide the batter among the muffin cups and bake for 18-20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 198
- Sugar: 10g
- Sodium: 164mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 21mg
