Description
Moist and tender, blueberry lemon sourdough muffins are a delightful blend of tangy lemons and sweet blueberries. These one-bowl wonders are perfect for breakfast, brunch, or an afternoon snack, making them a versatile treat for any occasion. The unique sourdough base not only adds depth to the flavor but also allows you to utilize leftover sourdough starter. With a quick preparation time of just 10 minutes and baking time of 25 minutes, you’ll have a batch of flavorful muffins ready in no time. Enjoy them warm with butter or as a standalone snack—these muffins are sure to become a favorite in your home!
Ingredients
Scale
- 1 cup sourdough starter (discard)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, combine the sourdough starter, sugar, vegetable oil, and vanilla extract; whisk until well mixed.
- Add the all-purpose flour, baking soda, salt, and lemon zest; stir gently until just combined.
- Fold in the fresh blueberries carefully.
- Spoon the batter into a lined muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cooling slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 8g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg