These Blueberry Lemon Poppy Seed Sourdough Muffins are a tasty treat! They are soft and fluffy, bursting with juicy blueberries and a zesty lemon kick. The poppy seeds add a nice crunch.
Every bite feels like a cheerful morning! I love having these with my coffee. They are easy to make with leftover sourdough starter—perfect for using it up! Enjoy them fresh! ☕💙
Key Ingredients & Substitutions
Sourdough Starter: The sourdough starter adds a unique tangy flavor. You can use either fed or unfed starter. If you don’t have one yet, you can make a simple buttermilk mixture with 1 cup of buttermilk and a teaspoon of baking soda as a substitute.
Milk: Whole milk makes the muffins rich and moist. However, you can substitute it with any plant-based milk like almond or oat milk for a dairy-free option.
Egg: If you want to keep this recipe vegan, you can replace one egg with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken.
Flour: I love combining all-purpose and whole wheat flour for added texture. If you prefer, you can use just one kind or even try a gluten-free flour blend.
Blueberries: Fresh blueberries work best, but frozen ones are great as well—just do not thaw them to avoid mushiness. In a pinch, you could also use raspberry or diced strawberries for a twist!
How Do I Make Sure My Muffins Are Light and Fluffy?
The key to fluffy muffins is gentle mixing! After combining wet and dry ingredients, fold them together carefully. Overmixing can lead to dense muffins. Here are some simple steps to follow:
- Mix your wet ingredients until smooth, then combine with dry ingredients. Aim for a few lumps; it’s okay if everything isn’t perfectly blended.
- When adding blueberries, fold them in lightly to prevent breaking them. This keeps the muffins tender.
Remember, the batter should be somewhat thick, but that’s what helps create a nice, fluffy texture when baked. Enjoy your baking journey!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (unfed)
- 1 cup (240ml) whole milk
- 1 large egg
- 1/3 cup (80ml) vegetable oil or melted coconut oil
- 1 cup (120g) all-purpose flour
- 1 cup (120g) whole wheat flour (or all-purpose if preferred)
- 1/2 cup (100g) granulated sugar
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and an additional 20-25 minutes for baking. Allow extra time for cooling and glazing your muffins once they are out of the oven. In total, plan for about 1 hour to enjoy your freshly baked muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to bake your muffins perfectly. While it’s heating, line a 12-cup muffin tin with paper liners or greasing them well.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, milk, egg, and vegetable oil until everything is smooth and well combined. This will be the base of your muffin mixture.
3. Combine the Dry Ingredients:
In another bowl, mix together the all-purpose flour, whole wheat flour, granulated sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest. This mixture will add flavor and structure to your muffins.
4. Combine Wet and Dry Mixtures:
Carefully fold the dry ingredients into the wet mixture until just combined. Remember, it’s okay if it’s not perfectly smooth! Be gentle here; overmixing can lead to heavier muffins.
5. Add the Blueberries:
Gently fold in the blueberries, taking care not to crush them. This will give you lovely bursts of berry flavor in every bite!
6. Fill the Muffin Cups:
Use a spoon or a small ice cream scoop to fill each muffin cup about 3/4 full with the batter. This leaves room for the muffins to rise beautifully while baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them—you’re looking for a golden top and a toothpick inserted in the center to come out clean!
8. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This keeps them from getting soggy.
9. Make the Glaze:
While the muffins cool, whisk together the powdered sugar, lemon juice, and vanilla extract (if using) in a small bowl until smooth and runny. This delicious glaze will add a sweet, tangy touch!
10. Drizzle and Serve:
Once the muffins are cool, drizzle the glaze over the top of each muffin. Serve them warm or at room temperature and enjoy the delightful combination of flavors!
These muffins are a wonderful mix of tangy, sweet, and crunchy. Perfect for breakfast, snacks, or any time you need a little pick-me-up. Enjoy your baking adventure! 🧁💙🍋
Can I Use a Different Type of Flour?
Absolutely! You can substitute whole wheat flour with more all-purpose flour if you prefer a lighter texture. For a gluten-free option, try using a 1:1 gluten-free flour blend, which works well in muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them by wrapping each muffin tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to experiment by adding nuts, such as chopped walnuts or pecans, or even try adding a sprinkle of cinnamon for extra flavor. Just keep the blueberry amount constant for balance.
What Should I Do If I Don’t Have Sourdough Starter?
If you’re out of sourdough starter, you can substitute it with an equal amount of buttermilk or yogurt. For every cup of starter, use 1 cup of buttermilk and reduce the liquids in the recipe slightly to maintain the right consistency.