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Easy Sourdough Blueberry Muffins with Lemon

Delicious and comforting muffins with tangy blueberries and zesty lemon for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter Make sure it's active
  • 1 cup sugar
  • 2 large eggs At room temperature
  • 1/2 cup milk Whole milk recommended
  • 1 tablespoon lemon juice Freshly squeezed
  • 1 tablespoon lemon zest For extra flavor
Dry Ingredients
  • 2 cups all-purpose flour Sifted
  • 1 tablespoon baking powder Ensure it's fresh
Add-ins
  • 1 cup fresh blueberries Ripe and fresh are best

Method
 

Mix Wet Ingredients
  1. In a bowl, mix the sourdough starter, sugar, lemon zest, and lemon juice until smooth.
  2. Add the eggs and milk, stirring until well combined.
Combine Dry Ingredients
  1. In another bowl, sift together the flour and baking powder.
Combine Mixtures
  1. Gradually fold the dry ingredients into the wet mixture until just combined.
  2. Gently fold in the fresh blueberries.
Bake
  1. Divide the batter into a muffin tin lined with paper cups.
  2. Bake at 375°F (190°C) until golden brown and a toothpick comes out clean, about 20 minutes.
  3. Allow to cool before serving.

Notes

For best flavor, use fresh ripe blueberries. Don't overmix the batter; a few lumps are fine. You can add more lemon zest before baking for an extra lemony flavor. Store in an airtight container.