Delight your taste buds with these Blueberry Lemon Muffins made effortlessly from sourdough discard! These muffins are not only a fantastic way to reduce kitchen waste but also pack a punch of flavor that’s perfect for any time of day.
Table of Contents
- Blueberry Lemon Muffins
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Blueberry Lemon Muffins
- Perfect for using up sourdough discard
- Bright, zesty lemon flavor balanced with sweet blueberries
- Easy to prepare, making them ideal for busy weeknights
Ingredients
- 1 cup sourdough discard – adds a unique tang and moisture
- 1/2 cup granulated sugar – sweetens up the muffins
- 1/4 cup melted butter – contributes to the rich texture
- 1 large egg – binds the ingredients together
- 1 tablespoon lemon zest – brightens the flavor profile
- 1 cup all-purpose flour – the base of your muffins
- 1 teaspoon baking powder – helps the muffins rise
- 1/2 teaspoon baking soda – ensures a light texture
- 1/4 teaspoon salt – enhances the overall flavor
- 1 cup fresh or frozen blueberries – pops of fruity goodness
How to Make
To create these scrumptious muffins, start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners. In a large bowl, combine the sourdough discard, sugar, melted butter, egg, and lemon zest, whisking until well incorporated. In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in the blueberries, being careful not to overwork the batter. Spoon the mixture into the muffin liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Tips
- For a fun twist, try adding lemon juice alongside the zest.
- Consider topping your muffins with a sprinkle of sugar for a crunchy finish.
- Use a silicone muffin tray for easy removal and cleanup!
Make-Ahead
You can prepare the batter in advance. Simply mix it up and store it in the refrigerator for up to 2 days before baking, ensuring they remain fresh!
Storing
Store your muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
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 3 months.
Reheating
To reheat, simply pop them in the microwave for 15-20 seconds or toaster oven until warmed through.
Serving Suggestions
Serve these blueberry lemon muffins warm, perhaps with a dollop of butter or cream cheese. They also pair wonderfully with a cup of tea or coffee for a delightful breakfast or afternoon snack!
Want to make the best muffins? Check out this muffin tin to get started!
Blueberry Lemon Muffins – Easy Sourdough Discard
Delight your taste buds with these Blueberry Lemon Muffins made effortlessly from sourdough discard! These muffins are not only a fantastic way to reduce kitchen waste but also pack a punch of flavor that’s perfect for any time of day.
Ingredients
| 1 cup sourdough discard | |
| 1/2 cup granulated sugar | |
| 1/4 cup melted butter | |
| 1 large egg | |
| 1 tablespoon lemon zest | |
| 1 cup all-purpose flour | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon baking soda | |
| 1/4 teaspoon salt | |
| 1 cup fresh or frozen blueberries |
Preparation
Tips
- For a fun twist, try adding lemon juice alongside the zest.
- Consider topping your muffins with a sprinkle of sugar for a crunchy finish.
- Use a silicone muffin tray for easy removal and cleanup!
