Description

These soft and tangy muffins combine the bright freshness of lemon zest and juicy blueberries with the gentle acidity of sourdough starter for a tender, bakery-style treat perfect for breakfast or snacks.

Ingredients

Scale

2 cups all-purpose flour (spoon and level)

1/2 cup active sourdough starter or discard (room temperature)

1 cup fresh blueberries (tossed in flour)

1 tbsp lemon zest (from one lemon)

3/4 cup sugar (adjust to taste)

1 tsp baking powder

1/2 cup buttermilk

2 large eggs (room temperature)

1/2 cup melted butter (cooled)

1 tsp vanilla extract (optional)

1/4 tsp salt

Instructions

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

2. In a large bowl whisk sourdough starter, buttermilk, melted butter, eggs, sugar, lemon zest, and vanilla extract until smooth.

3. In a separate bowl whisk flour, baking powder, and salt until combined.

4. Gently fold dry ingredients into wet ingredients until just combined, leaving a few streaks of flour.

5. Fold in floured blueberries gently to prevent sinking.

6. Divide batter evenly among muffin cups, filling each about two-thirds full.

7. Bake for 18–22 minutes or until tops are golden and a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the pan for 5 minutes before transferring 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
Calories: 210
Sugar: 14
Sodium: 150
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 29
Fiber: 1
Protein: 3
Cholesterol: 55

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