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Sourdough Blueberry Lemon Muffins

Sourdough Blueberry Lemon Muffin Recipe:

Dry ingredients:

* 2 cups all purpose flour

* 1 cup granulated sugar

* 2 teaspoons baking powder

* ½ teaspoon baking soda

* ½ teaspoon salt

* 1 tablespoon corn starch

* zest of half to 1 lemon

* 1 cups blueberries

Wet ingredients:

* 8 tablespoons butter (melted)

* 2 large eggs

* ½ cup sourdough starter (active or discard)

* 3 tablespoons sour cream (or plain

Greek yogurt)

* 1 teaspoon vanilla extract

Crumble top:

* 2 tablespoons butter (melted)

*1/4 cup granulated sugar

*1/4 cup all purpose flour

Directions:

* preheat oven to 350

* make crumble then let rest

* mix melted butter + sugars until smooth, then add rest of wet ingredients. set aside.

* mix dry ingredients & then add bluberries

* add wet ingredients to dry & mix well

* scoop into lined muffin tin ( I fill them to the top) + add crumble on top

* bake for 30-35 mins!

* Remove muffins from tin & let cool

* now enjoy!!

#sourdoughblueberrymuffins #sourdoughtok #healthyfood #yummy

1/13 Edited to

If you're a fan of baking with sourdough starter, these blueberry lemon muffins provide a delightful twist to traditional muffins by incorporating the natural tang and moisture of sourdough. Using an active or discard starter not only enhances flavor but also adds an element of natural leavening, which keeps the muffins tender and fluffy. One tip I've found helpful is to gently fold in the blueberries to avoid breaking them and releasing too much juice, which can make the batter watery. The addition of lemon zest really brightens the overall flavor, pairing beautifully with the sweetness of the berries. For the crumble topping, melting the butter first ensures that the sugar and flour bind well, resulting in a crunchy and sweet finish after baking. Letting the crumble rest before topping the muffins can help improve its texture. I also recommend filling the muffin tins to the top, as mentioned, to achieve those tall, bakery-style muffins. Baking at 350°F for 30-35 minutes works perfectly, but you might want to check your muffins a few minutes earlier to avoid over-baking, depending on your oven. If you like, you can substitute sour cream with Greek yogurt without compromising moisture or flavor. Additionally, these muffins freeze well, so making a batch ahead allows you to enjoy them over several weeks. Just thaw and warm slightly before eating. These sourdough blueberry lemon muffins are not just delicious but also versatile. You can easily swap blueberries for other berries or fruits like raspberries or diced peaches. For a healthier option, consider reducing the sugar slightly or replacing some all-purpose flour with whole wheat flour. Overall, combining sourdough with fresh fruit and citrus zest creates a complex flavor profile that’s both comforting and refreshing. Baking these muffins is a sure way to impress your family or guests with a homemade treat that’s both wholesome and indulgent.

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