These Blueberry Lemon Muffins are a delightful and easy way to use sourdough discard, perfect for busy weeknights or lazy weekends. They are wonderfully fluffy, bursting with fresh blueberries, and have a zesty lemon flavor that brightens every bite!
Table of Contents
- Blueberry Lemon Muffins
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Blueberry Lemon Muffins
- Unique sourdough discard recipe that reduces waste.
- Quick preparation time, perfect for busy schedules.
- Bright and flavorful combination of blueberries and lemon.
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
How to Make
To make these delicious muffins, start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners. In a large mixing bowl, combine the sourdough discard, sugar, eggs, oil, milk, vanilla extract, and lemon zest, mixing until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently fold in the fresh blueberries. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack before serving.
Tips
- For an extra zest, add a drizzle of lemon glaze on top before serving.
- Substitute in your favorite berries such as raspberries or strawberries.
Make-Ahead
You can prepare the muffin batter the night before and refrigerate it. Just scoop it into the muffin tins and bake them fresh in the morning!
Storing
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freezing
These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months.
Reheating
To enjoy your muffins warm, simply reheat them in the microwave for about 15-20 seconds, or in a toaster oven at 350°F (175°C) for 5-7 minutes.
Serving Suggestions
Serve these muffins warm with a pat of butter, a dollop of yogurt, or alongside a refreshing cup of tea for a delightful breakfast or snack.
For a great baking tool, consider checking out this muffin pan for perfectly shaped muffins every time!
Blueberry Lemon Muffins – Easy Sourdough Discard Recipe
These Blueberry Lemon Muffins are a delightful and easy way to use sourdough discard, perfect for busy weeknights or lazy weekends. They are wonderfully fluffy, bursting with fresh blueberries, and have a zesty lemon flavor that brightens every bite!
Ingredients
| 1 cup sourdough discard | |
| 1/2 cup sugar | |
| 2 large eggs | |
| 1/2 cup vegetable oil | |
| 1/4 cup milk | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon lemon zest | |
| 1 cup fresh blueberries | |
| 2 cups all-purpose flour | |
| 1 tablespoon baking powder | |
| 1/2 teaspoon salt |
Preparation
Notes
- Fresh blueberries are best for peak flavor and juiciness.
- You can substitute in your favorite berries such as raspberries or strawberries.
