Description
Indulge in the delightful flavors of our Sourdough Blueberry Lemon Poppy Seed Muffins. This easy-to-follow recipe beautifully marries the tartness of fresh blueberries and zesty lemons with the nutty crunch of poppy seeds, creating a refreshing treat that’s perfect for breakfast, snacks, or brunch gatherings. Not only do these muffins taste amazing, but they also help reduce kitchen waste by incorporating sourdough discard. Topped with a sweet crumble and drizzled with lemon glaze, these muffins are sure to elevate your baking game and delight your family and friends!
Ingredients
Scale
- 330g all-purpose flour
- 200g sugar
- 240g sourdough discard
- 250g sour cream
- 200g fresh blueberries
- Zest and juice of 75g fresh lemon
- 30g poppy seeds
- 113g unsalted butter
Instructions
- Preheat oven to 375°F (190°C) and prepare a greased muffin tin.
- In a bowl, combine dry ingredients: flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, whisk together sugar, lemon zest, sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Carefully incorporate fresh blueberries without breaking them.
- Fill muffin cups about two-thirds full with batter and top with crumble.
- Bake for 14-16 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 215
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg