Blueberry Lemon Muffins – Easy Sourdough Discard Recipe
These Blueberry Lemon Muffins are a delightful and easy way to use sourdough discard, perfect for busy mornings. They are fluffy, bursting with fresh blueberries, and have a zesty lemon flavor.
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!
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!
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
Instructions
Preheat oven and prepare pan
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Mix wet ingredients
In a large bowl, mix the sourdough discard, sugar, eggs, oil, milk, vanilla extract, and lemon zest until combined.
Whisk dry ingredients
In another bowl, whisk together the dry ingredients: flour, baking powder, and salt.
Combine wet and dry
Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the blueberries.
Fill muffin cups
Scoop the batter into the muffin tin, filling each cup 3/4 full.
Bake
Bake for 18-20 minutes until a toothpick comes out clean.
Cool
Cool on a wire rack before serving.
Notes
- Fresh blueberries are best for peak flavor and juiciness.
- You can substitute in your favorite berries such as raspberries or strawberries.
Nutrition Facts
Frequently asked questions
Can I use frozen blueberries in these muffins?
Yes, frozen blueberries work well; do not thaw before folding them in. Toss thawed berries with a little flour to prevent sinking if desired.
Is this recipe gluten-free?
Not as written. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
Can I make these dairy-free?
Yes, substitute dairy milk with a plant-based milk (such as almond, soy, or oat) and use a neutral oil.
How should I store the muffins?
Store in an airtight container at room temperature for up to 3 days, or refrigerate or freeze for longer storage.
How long do muffins stay fresh in the freezer?
They stay best quality for up to 2-3 months in the freezer.
