WOW! These simple sourdough lemon blueberry muffins are so soft, moist, and filled with sweet blueberries and a hint of zesty lemon. They come together super quick, perfect for a morning treat or an afternoon coffee break. Loved by both kids and adults.
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Ingredients:
- Sourdough Starter: This is a mixture of flour and water that has undergone fermentation, usually with the help of wild yeast and bacteria. It adds a unique flavor and leavening properties to the muffins. It can be fed or unfed.
- Flour: The base ingredient providing structure to the muffins. All-purpose flour is commonly used, and it interacts with the starter for the right texture.
- Sugar: Adds sweetness to the muffins. It not only enhances the flavor but also contributes to the overall moisture. Organic cane sugar is what I used.
- Baking Soda: A leavening agent that reacts with acidic components (like sourdough starter or lemon juice) to help the muffins rise. I recommended Bob’s Red Mill Baking Soda.
- Baking Powder: Another leavening agent that adds additional lift to the muffins. It contains both an acid and a base and works in conjunction with the baking soda. I recommended Bob’s Red Mill Baking Powder.
- Salt: Enhances the flavor of the muffins and balances the sweetness.
- Melted Butter: Contributes to the moisture and richness of the muffins, adding a buttery flavor. Use unsalted butter.
- Sour Cream: Provides moisture and a subtle tangy flavor, contributing to the overall texture of the muffins.
- Vanilla: Adds a sweet and aromatic flavor, complementing the other ingredients.
- Egg: Acts as a binder, helping to hold the muffins together and providing structure.
- Lemon Zest: Grated outer peel of the lemon, containing aromatic oils that add a bright and citrusy flavor.
- Lemon Juice: Adds acidity to the batter, enhancing the leavening process and providing a fresh citrus taste.
- Blueberries: Packed with sweetness and antioxidants, blueberries add bursts of juicy flavor as well as visual appeal to the muffins. You can use fresh or frozen. I used frozen with this recipe.
Each ingredient plays a specific role in creating the desired taste, texture, and overall experience of the sourdough lemon blueberry muffins.
How to make sourdough lemon blueberry muffins:
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, egg, lemon zest, and lemon juice. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Fold in blueberries.
- Grease your muffin pan if you’re not using muffin liners.
- Spoon approximately 2 tablespoons of muffin batter into each portion.
- Bake for 18-20 mins. Don’t over bake or it will be dry.
- Enjoy!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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Moist Sourdough Lemon Blueberry Muffins
Discover joy in every bite with our easy and delicious sourdough lemon blueberry muffins. Perfectly moist, bursting with blueberries, and featuring a hint of zesty lemon. A delightful treat for all ages!
Ingredients
- 1/2 c sourdough starter fed or unfed
- 1.5 c all purpose flour
- 3/4 c granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c melted unsalted butter 8 tbsp, 1 stick
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 egg
- 2 tbsp lemon zest from 1 lemon
- 1/4 c lemon juice from 1 lemon
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, egg, lemon zest, and lemon juice. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Fold in blueberries.
- Grease your muffin pan if you're not using muffin liners.
- Spoon approximately 2 tablespoons of muffin batter into each portion.
- Bake for 18-20 mins. Don't over bake or it will be dry.
- Enjoy!
