Description

This article guides readers through how to make Lemon Blueberry Sourdough Muffins — a delicious blend of tangy, sweet, and slightly tart flavors in every bite. You’ll learn how to use your sourdough starter to create soft, golden muffins bursting with blueberries and lemon zest. Whether you’re an avid home baker or just getting started with sourdough baking, this easy blueberry muffin recipe with sourdough starter will quickly become a favorite. We’ll cover everything from the story behind the recipe to the ingredients, baking tools, and expert tips on getting the perfect texture and flavor.

Ingredients

Scale

2 cups all-purpose flour

1/2 cup sourdough starter (active or discard)

1 cup blueberries (fresh or frozen)

1 tbsp lemon zest

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

2 large eggs

3/4 cup milk

1/4 cup melted butter or oil

1/2 tsp vanilla extract (optional)

Instructions

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

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

3. In a medium bowl whisk eggs, milk, melted butter or oil, and vanilla extract until uniform.

4. Stir sourdough starter into the wet mixture until combined.

5. Make a well in the dry ingredients and pour in the wet mixture, folding gently just until combined.

6. Toss blueberries with a teaspoon of flour and fold into the batter carefully to avoid bursting.

7. Scoop batter into muffin cups, filling each about 3/4 full.

8. Bake for 18-22 minutes until golden and a toothpick comes out with moist crumbs.

9. Let muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

10. Store cooled muffins in an airtight container for up to three days or freeze for up to two months.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: lemon, blueberry, sourdough, muffins, breakfast, brunch, baking