There’s something undeniably delightful about the aroma of Lemon Blueberry Sourdough Muffins wafting through the kitchen. You know, that perfect blend of tangy lemon and sweet blueberries that dances together like they’re auditioning for a culinary talent show. guilt-free side dish Imagine biting into a warm muffin, the zesty flavor bursting forth, with juicy blueberries oozing their sweetness, creating a symphony of flavors that makes your taste buds sing.

These muffins aren’t just a treat; they’re a memory maker. Picture a lazy Sunday morning, sunlight streaming through the window, and family gathered around the breakfast table eagerly waiting to dive into this deliciousness. cozy breakfast option That moment when everyone takes their first bite—pure bliss! It’s the kind of recipe that transforms ordinary mornings into special occasions, making you wonder how you ever lived without it.

I once made these muffins for a brunch party, and let me tell you, they vanished faster than my willpower in front of a chocolate cake. Everyone raved about them!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish: fall comfort dish.

• Sourdough Starter: A bubbly starter adds depth; ensure it’s well-fed for optimal rise.

• All-Purpose Flour: Use high-quality flour for better texture and flavor.

• Granulated Sugar: Sweetens the muffins perfectly; adjust based on blueberry sweetness.

• Baking Powder: Essential for that bakery-level rise; check expiration date for effectiveness.

• Salt: A pinch brings out all the fantastic flavors in your muffins.

• Eggs: Use room temperature eggs for better mixing; they help bind everything together.

• Milk: Whole milk adds richness; but feel free to use any milk you prefer.

• Lemon Juice & Zest: Fresh juice and zest brighten the flavor profile immensely.

• Fresh Blueberries: Opt for ripe blueberries for maximum sweetness and juiciness.

• Butter: Melted butter gives these muffins a rich flavor; don’t skimp on quality!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.

Mix Dry Ingredients Together: In one bowl, whisk together flour, sugar, baking powder, and salt until well combined. A good mix ensures even rising.

Combine Wet Ingredients in Another Bowl: In another bowl, mix melted butter, eggs, milk, lemon juice, and zest until fully blended. The aroma will be heavenly!

Add Dry Ingredients to Wet Mixture: Gently fold the dry mixture into the wet ingredients until just combined. Remember not to overmix—lumps are your friends here!

Incorporate Blueberries Carefully: Gently fold in fresh blueberries so as not to crush them. Their juicy goodness should remain intact for delightful bursts of flavor!

Bake Until Golden Brown: Spoon the batter into prepared muffin tins and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell divine!

Enjoy these Lemon Blueberry Sourdough Muffins fresh out of the oven or store them in an airtight container to savor later! For more inspiration, check out this lemon cheesecake squares recipe.

Perfecting the Cooking Process

Before you start baking, ensure your sourdough starter is bubbly and active. Mix the dry ingredients first, then gradually incorporate the wet ones to avoid clumps.

Add Your Touch

Feel free to swap blueberries for raspberries or blackberries if you’re feeling adventurous. A sprinkle of cinnamon or nutmeg can add a warm depth to the flavor.

Storing & Reheating

Store muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually and reheat in the microwave when needed.

Baking these lemon blueberry sourdough muffins reminds me of Saturday mornings with my family, where the aroma filled our home as we enjoyed warm muffins fresh from the oven. savory turkey sliders.

FAQ

Can I use frozen blueberries for lemon blueberry sourdough muffins?

Yes, frozen blueberries work well but do not thaw them before mixing.

How long do these muffins stay fresh?

They stay fresh for about three days at room temperature in an airtight container.

Can I make these muffins without sourdough?

While you can substitute with regular yogurt or buttermilk, you’ll lose that unique tangy flavor.

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Lemon Blueberry Sourdough Muffins

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Approximately 12 muffins 1x

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Description

Lemon Blueberry Sourdough Muffins are a delightful combination of tangy lemon and sweet blueberries, perfect for brightening up your mornings. These moist and fluffy muffins are easy to make and are sure to impress family and friends alike. Enjoy them warm or store them for a delicious snack later. With the unique texture from sourdough, these muffins will quickly become a favorite in your recipe collection.

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Ingredients

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• 1 cup sourdough starter (active and bubbly)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 large eggs (room temperature)
• ½ cup whole milk
• ¼ cup melted butter
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries

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Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, lemon juice, and zest until well combined.
4. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
5. Gently fold in the blueberries without crushing them.
6. Spoon the batter into the muffin tins and bake for 20-25 minutes or until golden brown.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 180
• Sugar: 8g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg