Description

Moist and tangy sourdough blueberry muffins with a bright lemon twist. These easy breakfast treats use leftover starter for flavor and texture, yielding bakery-quality muffins at home.

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1 tablespoon lemon zest

1/2 cup unsalted butter, melted

1 large egg

1 cup sourdough starter (discard or active)

1/2 cup milk or buttermilk

1 1/2 cups fresh or frozen blueberries

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl whisk together flour, baking powder, baking soda, salt, and lemon zest.

3. In another bowl whisk melted butter and sugar until smooth. Add egg, sourdough starter, milk, and vanilla; mix until just combined.

4. Pour wet ingredients into dry ingredients and stir until just combined. Batter should be thick but scoopable.

5. Toss blueberries with a teaspoon of flour, then fold gently into the batter.

6. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 18-22 minutes until tops are golden and a tester comes out with moist crumbs.

7. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: blueberry muffin recipe, sourdough muffins, lemon blueberry muffins, sourdough huckleberry muffins, sourdough blackberry lemon muffins, sourdough lemon blueberry cookies, breakfast muffins