Sourdough Blueberry Muffins
Delightful Sourdough Blueberry Muffins, packed with juicy blueberries and a hint of lemon, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough starter
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Prepare a muffin tin with paper liners or a light greasing.
- Mix together the sourdough starter, sour cream, sugar, melted butter, eggs, vanilla extract, lemon juice, and lemon zest in a large bowl until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mix to the wet ingredients, stirring gently. Be careful not to overmix; some lumps are okay.
- Fold in the blueberries gently to avoid breaking them.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For the best flavor, use fresh blueberries. Optional add-ins include nuts or chocolate chips.
Find it online: https://www.zaynkitchen.com/sourdough-blueberry-muffins/