Description

Tender sourdough muffins bursting with fresh blackberries and bright lemon zest, perfect for breakfast or snack. These muffins use an active sourdough starter for natural leavening and extra flavor.

Ingredients

Scale

1 cup (240g) active sourdough starter (fed within the last 6–8 hours)

1 ½ cups (190g) all-purpose flour

½ cup (60g) whole wheat flour (optional)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

½ cup (115g) unsalted butter, melted and cooled

¾ cup (150g) sugar

2 large eggs, room temperature

½ cup (120ml) milk

1 tablespoon fresh lemon juice

zest of 1 large lemon

1 ¼ cups (180g) fresh blackberries

coarse sugar for topping (optional)

Instructions

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

2. In a medium bowl whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt

3. In a large bowl whisk sugar, melted butter, and eggs until smooth, then stir in sourdough starter, milk, lemon juice, and lemon zest

4. Add dry ingredients to wet ingredients in two additions, folding gently until just combined

5. Toss blackberries in flour to prevent sinking and fold into the batter gently

6. Spoon batter into muffin cups, filling each about three-quarters full, and sprinkle tops with coarse sugar if using

7. Bake for 22 to 26 minutes until golden and a toothpick inserted in the center comes out clean

8. Cool in the pan for 5 minutes then transfer to a wire rack and store as desired

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: muffins
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough, blackberry, lemon, muffins, blueberry, breakfast, baking, fruit, tangy, recipe