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Sourdough lemon blueberry muffins.
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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!
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

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.
    Dry ingredients for Sourdough lemon blueberry muffins.
  • In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, egg, lemon zest, and lemon juice. Whisk all together.
    Sourdough lemon blueberry muffins wet ingredients.
  • Add in cooled melted butter to the wet ingredients and whisk.
    Sourdough lemon blueberry muffins batter.
  • 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.
    Sourdough lemon blueberry muffins.
  • Bake for 18-20 mins. Don't over bake or it will be dry.
  • Enjoy!
    Sourdough lemon blueberry muffins.