these Lemon Blueberry Sourdough Muffins will quickly become your favorite! They’re soft, fluffy, and lightly tangy, thanks to the magic of sourdough discard.
Ingredients
Dry Ingredients
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Wet Ingredients
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½ cup (120g) sourdough discard (unfed)
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½ cup (100g) granulated sugar
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¼ cup (50g) brown sugar
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½ cup (113g) unsalted butter, melted and cooled
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2 large eggs
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½ cup (120ml) milk (or buttermilk)
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1 tsp vanilla extract
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Zest of 1 lemon
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2 tbsp fresh lemon juice
Mix-ins
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1 cup (150g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
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Instructions
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Preheat & Prep:
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Preheat your oven to 375°F (190°C).
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Line a muffin tin with paper liners or grease it lightly.
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Mix Dry Ingredients:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Combine Wet Ingredients:
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In a large bowl, whisk the sourdough discard, granulated sugar, and brown sugar until smooth.
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Add the melted butter, eggs, milk, vanilla extract, lemon zest, and lemon juice. Mix well.
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Combine Wet & Dry:
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Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing.
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Add Blueberries:
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Gently fold in the blueberries. The batter will be thick.
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Fill Muffin Cups:
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Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
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Bake:
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Enjoy:
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Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
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Tips for the Best Muffins
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If using frozen blueberries, do not thaw them before adding to the batter.
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For an extra burst of flavor, sprinkle a little coarse sugar on top before baking.
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Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Enjoy your delicious Lemon Blueberry Sourdough Muffins! 🍋🫐😋
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