These blueberry lemon poppy seed sourdough muffins are bursting with flavor! The tangy lemon and sweet blueberries mix perfectly with the soft, hearty texture of sourdough.
They make a great snack or breakfast treat. Just a heads up, you’ll want to save a few for later because they disappear quickly! I love them fresh from the oven with a hint of butter.
Key Ingredients & Substitutions
Sourdough Starter: An active starter is crucial for the muffins’ flavor. If you don’t have one, you could use Greek yogurt or a mixture of flour and water, but the texture might change slightly.
Poppy Seeds: These add a delightful crunch. If you can’t find poppy seeds, consider using chia seeds for a similar texture without altering the taste.
Buttermilk: You can substitute buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice. This mimics the acidity that helps the muffins rise.
Blueberries: Fresh blueberries are great, but if they aren’t in season, frozen ones work fine too! Just add them without thawing to avoid excess moisture.
What’s the Best Way to Mix Muffin Batter?
Muffin batter can be tricky because overmixing can make them tough. Here’s the best way to mix and achieve a fluffy texture:
- Combine dry ingredients first. This helps distribute the baking powder and soda evenly.
- Mix wet ingredients separately. This ensures everything blends without lumps.
- Gently fold wet into dry. Use a spatula and go from the bottom up. Stop mixing as soon as you see no dry flour; it’s okay if the batter is a bit lumpy.
- When folding in blueberries, be extra gentle to avoid bursting them.
Enjoy making your muffins! They’re sure to be a hit.
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (100% hydration)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This scrumptious muffin recipe will take you about 15 minutes to prepare, followed by 20-25 minutes of baking time. After baking, allow the muffins to cool for about 5 minutes before applying the glaze. In total, anticipate around 45 minutes before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it heats up, grease or line a 12-cup muffin tin with paper liners. This will make for easy removal of the muffins once they’re baked!
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, poppy seeds, baking soda, baking powder, salt, and lemon zest. Make sure everything is well combined; this helps ensure your muffins rise evenly!
3. Combining the Wet Ingredients:
In a separate bowl, beat the eggs. Then add the sourdough starter, vegetable oil, vanilla extract, and buttermilk. Mix these wet ingredients together until they’re nicely combined.
4. Mixing It All Together:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula until everything is just combined. Remember, it’s okay if the batter is a little lumpy—overmixing can make your muffins tough!
5. Adding the Blueberries:
With a light hand, fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in to avoid extra moisture!
6. Filling the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each one about 3/4 full. This allows space for them to rise without overflowing.
7. Baking Your Muffins:
Bake the muffins in your preheated oven for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean. Keep an eye on them as baking times can vary slightly between ovens!
8. Preparing the Lemon Glaze:
While your muffins are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until it’s smooth. If the glaze is too thick, add a bit more lemon juice; if it’s too runny, add more powdered sugar until you reach your desired consistency.
9. Cooling and Glazing the Muffins:
Once the muffins are baked, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Once they are warm, drizzle the lemon glaze over the tops of the muffins.
10. Optional Garnish:
For a beautiful presentation and extra citrus aroma, consider garnishing your muffins with thin lemon slices. They add a nice touch!
Enjoy your delicious blueberry lemon poppy seed sourdough muffins with that perfectly tangy glaze!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in denser muffins. You might consider using a mixture of half whole wheat and half all-purpose flour for a lighter texture.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using for the best results.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them on the counter when you’re ready to enjoy!
Can I Add Other Fruits or Nuts?
Definitely! Feel free to replace the blueberries with other fruits like raspberries, blackberries, or diced strawberries. Chopped nuts like walnuts or pecans also make a great addition for added crunch and flavor!
