Blueberry Lemon Sourdough Muffins
Indulge in the delightful experience of baking blueberry lemon sourdough muffins, where moist texture meets vibrant flavors. Each muffin is a burst of juicy blueberries and zesty lemon, making them the perfect treat for breakfast, brunch, or an afternoon snack. This easy recipe requires just one bowl for minimal cleanup and features a unique sourdough base that enhances flavor and moisture. In about 25 minutes, you can enjoy these bakery-style muffins that are sure to impress family and friends at any gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (discard)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, combine the sourdough starter, sugar, vegetable oil, and vanilla extract. Mix well.
- Add the flour, baking soda, salt, and lemon zest to the wet mixture; stir until just combined.
- Gently fold in the blueberries with a spatula.
- Line a muffin tin with liners and fill each liner two-thirds full with batter.
- Bake for 20-25 minutes or until golden brown; check doneness with a toothpick.
- Allow muffins to cool in the tin for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (68g)
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/blueberry-lemon-sourdough-muffins/