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Blueberry Lemon Sourdough Muffins

blueberry lemon sourdough muffins
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Indulge in the delightful experience of baking with these blueberry lemon sourdough muffins. Bursting with sweet-tart blueberries and zesty lemon flavor, this easy one-bowl recipe transforms sourdough starter discard into a moist and tender treat. Perfect for breakfast or as an afternoon snack, these muffins elevate any moment with their bright, refreshing taste. Whether you’re enjoying them warm from the oven or saved for later, each bite is a celebration of flavor that will brighten your day.

Ingredients

Scale
  • 1 cup sourdough starter (discard)
  • 1/2 cup sugar (or coconut sugar)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (or half whole wheat)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, combine the sourdough starter and sugar until creamy. Add vegetable oil and vanilla extract, then mix well.
  3. In a separate bowl, whisk together flour, baking soda, and salt; gently fold this mixture into the wet ingredients until just combined.
  4. Fold in the lemon zest and blueberries carefully to avoid crushing the berries.
  5. Line a muffin tin with paper liners and fill each cup about two-thirds full with batter.
  6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  7. Allow muffins to cool in the pan for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://chopandcooktips.com/blueberry-lemon-sourdough-muffins/