Blueberry Lemon Poppy Seed Sourdough Muffins
Delightful muffins featuring fresh blueberries, zesty lemon, and crunchy poppy seeds, enhanced by the unique taste of sourdough starter.
Ingredients
Wet Ingredients
- 1 cup sourdough starter
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Fruits
- 1 1/2 cups fresh blueberries Use fresh blueberries for best flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, melted butter, sugar, eggs, milk, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
These muffins are best served warm, but delicious at room temperature. Store in an airtight container for up to 3 days or freeze for up to 2 months.