Irresistible Lemon Blueberry Sourdough Muffins Recipe

There’s something undeniably delightful about the aroma of freshly baked Lemon Blueberry Sourdough Muffins wafting through your kitchen, teasing your senses like a playful puppy. These golden-brown beauties, with their sweet and tangy flavor combination, are like a hug in muffin form—perfect for brightening even the dreariest of mornings or elevating a cozy afternoon tea party. light and refreshing dessert no-bake treats for dessert baked oatmeal for breakfast. For more inspiration, check out this lemon cheesecake squares recipe.

I remember the first time I made these muffins. My friend, who claims he’s “not a morning person,” devoured them so quickly he almost created a new Olympic sport: speed-eating muffins. The joy on his face was priceless, not to mention the blueberry stains that looked like modern art on his shirt. perfect for brunch gatherings Trust me, once you make these Lemon Blueberry Sourdough Muffins, they’ll become your go-to recipe for any occasion that calls for deliciousness.

I’ll never forget when my five-year-old niece took one bite and declared it “the best thing ever!” Her little dance of delight could only be matched by the sugary glaze on top of these muffins.

Essential Ingredients

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

• Sourdough Starter: A bubbly starter adds depth and flavor; make sure it’s active for best results.

• All-Purpose Flour: Use this for a light texture; feel free to substitute whole wheat for extra health benefits.

• Baking Powder: This gives the muffins their lovely rise; double-check it’s fresh for maximum fluffiness.

• Fresh Blueberries: Choose plump berries bursting with sweetness; frozen ones work too if that’s what you have.

• Lemon Zest and Juice: The zest adds aromatic zing while juice brings brightness; don’t skimp on either!

• Granulated Sugar: Sweetness is key; adjust according to your taste preference.

• Eggs: Use large eggs at room temperature for better mixing and moisture retention.

• Unsalted Butter: Melted butter contributes richness; don’t use margarine unless you want an unexpected flavor twist.

• Milk or Buttermilk: Adds moisture and tenderness; buttermilk creates an irresistible tanginess.

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

Let’s Make it together

**Preheat the Oven**: Start by preheating your oven to 375°F (190°C). Grease a muffin tin with nonstick spray or line it with paper liners—this will save you from muffin mishaps later.

**Mix Dry Ingredients**: In a large bowl, whisk together flour, baking powder, and sugar until well combined. You want everything evenly mixed so every muffin gets that delightful sweetness!

**Combine Wet Ingredients**: In another bowl, mix together melted butter, milk (or buttermilk), eggs, lemon juice, and zest. Whisk until smooth—this is where all the magic happens.

**Combine Both Mixtures**: Pour the wet mixture into your dry ingredients bowl. Gently fold in until just combined—overmixing can lead to tough muffins! It should look lumpy yet beautiful.

**Add Blueberries**: Carefully fold in those fresh blueberries—you want them evenly distributed without smashing them. The colors will remind you of summer days!

**Bake Those Muffins**: Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Now that you’re practically a pro at making Lemon Blueberry Sourdough Muffins, let’s get those taste buds ready for an unforgettable experience! Enjoy them warm with butter or store them in an airtight container for later snacking—if they last that long!

Perfecting the Cooking Process

Start by preheating your oven to 375°F (190°C) while you prepare the batter. Mix the dry ingredients first, then add the wet ingredients, including the lemon zest and blueberries, for a balanced flavor.

Add Your Touch

Consider swapping out blueberries for raspberries or even strawberries to suit your taste. You could also add a sprinkle of cinnamon for an extra layer of warmth that pairs beautifully with lemon.

Storing & Reheating

Store your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually and reheat them in the microwave when you’re ready to indulge.

Baking these lemon blueberry sourdough muffins always reminds me of cozy Sunday mornings spent with my family, where laughter and delicious aromas filled our home. For more inspiration, check out this lemon lavender cookies recipe.

FAQ

Can I use regular flour instead of sourdough starter?

Yes, but you won’t achieve that unique sourdough flavor.

How do I prevent my muffins from sinking?

Make sure to properly mix the batter and avoid overloading it with blueberries.

What’s the best way to enjoy these muffins?

These muffins are best enjoyed fresh out of the oven or slightly warmed with butter.

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Lemon Blueberry Sourdough Muffins

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• Author: Larissa W.
• Total Time: 40 minutes
• Yield: Approximately 12 muffins 1x

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Description

Lemon Blueberry Sourdough Muffins are a delightful treat that combines the tangy brightness of lemon with the sweetness of fresh blueberries. These muffins are perfect for breakfast, an afternoon snack, or dessert. Easy to prepare and bursting with flavor, they will fill your kitchen with an irresistible aroma and leave everyone asking for seconds.

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Ingredients

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• 1 cup active sourdough starter
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¾ cup fresh blueberries
• Zest of 1 lemon and juice from 1 lemon
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• ⅓ cup unsalted butter (melted)
• ½ cup milk or buttermilk

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with nonstick spray or paper liners.
2. In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
3. In another bowl, mix melted butter, milk (or buttermilk), eggs, lemon juice, and zest until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined; avoid overmixing.
5. Carefully fold in blueberries.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

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

Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 8g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg