Sourdough Blueberry Lemon Muffins
These sourdough blueberry lemon muffins are tender, moist, and bursting with juicy blueberries and bright lemon flavor. The subtle tang from sourdough starter adds depth, while a sweet lemon glaze makes them bakery-worthy.
Equipment
- mixing bowls
- whisk
- muffin tin
- paper liners
- wire cooling rack
Ingredients
- 120 g active sourdough starter
- 90 g unsalted butter, melted and cooled
- 150 g granulated sugar
- 2 large eggs
- 120 ml milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 240 g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 150 g fresh blueberries
- 60 g powdered sugar (optional glaze)
- 1 tbsp fresh lemon juice (optional glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk sourdough starter, melted butter, sugar, eggs, milk, and vanilla until smooth.
- Stir in lemon zest until evenly combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gently fold dry ingredients into wet mixture until just combined.
- Toss blueberries with a little flour and fold them into the batter.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
- Cool briefly, then drizzle with lemon glaze if using.
Notes
Use room-temperature ingredients for the best texture. Toss blueberries in flour to prevent sinking, and avoid overmixing to keep muffins light and tender.