Description
As a busy mom, I know how precious time can be, especially in the mornings. That’s why I absolutely adore these Lemon Blueberry Sourdough Muffins! They’re not just a treat; they’re a delightful way to kickstart your day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough starter, fed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup with non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
- In a separate large bowl, combine the granulated sugar, brown sugar, sourdough starter, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Stir until the mixture is smooth and well incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the fresh blueberries, being cautious not to crush them while incorporating them into the batter.
- Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Notes
- For best results, use fresh blueberries.
- These muffins can be stored in an airtight container for up to 3 days.
- They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg