These Blueberry Lemon Poppy Seed Sourdough Muffins are a tasty treat! They blend juicy blueberries with zesty lemon and crunchy poppy seeds for a burst of flavor in every bite.
Making these muffins is super fun! I love how the sourdough gives them a unique twist. They’re perfect for breakfast or a snack—just try not to eat them all at once! 😄
Key Ingredients & Substitutions
Sourdough starter: This gives the muffins a unique tangy flavor. If you don’t have one, you can use plain yogurt or buttermilk as a substitute, but your muffins won’t have the same sour note.
Granulated sugar: While white sugar works great, you could use brown sugar for a deeper flavor. Just remember, it may make your muffins a bit darker.
Blueberries: Fresh blueberries are best, but if they’re not in season, frozen berries work too! Just skip thawing them to avoid mushiness.
Poppy seeds: These add a nice crunch! You can swap them with chia seeds if you want a similar texture without the tiny seeds.
Lemon zest: Freshly grated zest enhances the lemon flavor. If you can’t get fresh lemons, bottled lemon juice can be a backup, but zest is really the star here!
What’s the Best Way to Fold Ingredients Without Overmixing?
Folding gently is key when combining wet and dry ingredients. This technique keeps your muffins light and fluffy. Here’s how to do it:
- Use a spatula or a wooden spoon, and scoop from the bottom of the bowl, lifting the mixture from underneath.
- Rotate the bowl as you fold, without stirring in circles. This helps combine without deflating the batter.
- Stop once you see a few flour streaks. It’s okay if you still have some lumps!
This method avoids over mixing, which can lead to tough muffins. Enjoy your baking!
How to Make Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 1 1/2 teaspoons lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup fresh blueberries (can use frozen, but do not thaw)
- Optional glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20-25 minutes for baking. After baking, allow an additional 5 minutes to cool in the pan. If you choose to add the glaze, you’ll need an extra minute or two to whisk it together. Overall, these delicious muffins can be ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that the muffins bake evenly. While the oven is warming up, line a 12-cup muffin tin with paper liners or grease it well.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, granulated sugar, egg, melted butter, milk, lemon zest, and vanilla extract until everything is smooth and well combined. This mixture will be the base for your muffins.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Mixing these dry ingredients helps distribute the leavening agents evenly throughout the batter.
4. Fold It Together:
Slowly add the dry ingredients to the wet mixture, using a spatula to gently fold them together. Be careful not to overmix; it’s okay if there are some small lumps in the batter.
5. Add the Blueberries:
Next, carefully fold in the blueberries into the batter. Try to be gentle so you don’t crush the berries, keeping those delightful bursts of flavor intact!
6. Fill the Muffin Tins:
Using a spoon, divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean and the tops are a lovely golden brown.
8. Cool:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. (Optional) Make the Glaze:
If you’d like to add a sweet drizzle, mix the powdered sugar and lemon juice together until smooth. Once the muffins have cooled, drizzle the glaze over the tops for a delicious finishing touch.
10. Serve and Enjoy:
Your Blueberry Lemon Poppy Seed Sourdough Muffins are now ready to be enjoyed! Serve them warm or at room temperature. They make a delightful breakfast or snack—enjoy every delicious bite!
Can I Use Different Types of Flour?
Absolutely! You can substitute some of the all-purpose flour with whole wheat flour for a heartier texture. Just keep in mind that it may change the flavor and density slightly, so start with a 50/50 ratio to see how you like it.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They should last up to 3 months in the freezer.
Can I Make These Muffins Without Poppy Seeds?
Yes, you can easily omit the poppy seeds if you prefer! The muffins will still be delicious and flavorful with just the blueberries and lemon zest.
What Can I Use Instead of Sourdough Starter?
If you don’t have sourdough starter, you can substitute it with an equal amount of plain yogurt or buttermilk for a different tang. Note that this will slightly alter the flavor profile, but it will still yield a tasty muffin!
