These blueberry lemon poppy seed sourdough muffins are a bright and tasty treat. They’re soft, fruity, and perfect for breakfast or a snack. The zingy lemon adds a fun twist!
Making these muffins brings a smile to my face! I love how the blueberries burst with flavor. Plus, they’re great for sharing with friends or keeping all to myself. 😄
Key Ingredients & Substitutions
Flours: This recipe uses both all-purpose and whole wheat flour for texture and nutrition. If you need a gluten-free option, try almond flour or a gluten-free flour blend. Just remember that the texture may change slightly.
Poppy Seeds: These tiny seeds add a wonderful crunch. If you can’t find poppy seeds, chia seeds make a decent substitute, but they won’t have the same flavor.
Sourdough Starter: An active and bubbly starter gives the muffins a great rise and flavor. If you don’t have sourdough starter, you can use plain yogurt for moisture and slight tanginess.
Sweeteners: I prefer using honey for its natural flavor, but maple syrup works just as well. For a lower-sugar alternative, consider using a sugar substitute like stevia or monk fruit sweetener.
Blueberries: Fresh blueberries are the best choice! However, you could use frozen ones, but be careful not to thaw them before adding to the batter, or they might color the muffins too much.
How Do I Make Sure My Muffins Are Perfectly Moist and Fluffy?
Achieving moist and fluffy muffins starts with your mixing technique. Here’s how to do it:
- Mix wet and dry ingredients separately. This allows for even distribution of ingredients.
- When you combine them, fold gently. Overmixing can create tough muffins. You’re just looking for the dry flour to disappear.
- Don’t skip the resting time for the batter; letting it sit for 10-15 minutes helps the baking soda and sourdough starter work together for fluffy texture.
- Use room-temperature ingredients whenever possible; cold ingredients can hinder the rise.
By following these tips, you’ll create muffins that are soft and bursting with blueberry flavor. Enjoy the process and the lovely aroma as they bake!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sourdough starter (active and bubbly)
- 1/2 cup granulated sugar
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup plain yogurt or buttermilk
- 1/3 cup vegetable oil or melted butter
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh blueberries (plus a few extra for topping)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20-25 minutes to bake, so you’re looking at a total of about 40-45 minutes to have these delicious muffins ready to serve! Allow a few minutes for cooling and glazing afterwards, too!
Step-by-Step Instructions:
1. Prepping the Oven and Tin:
Start by preheating your oven to 375°F (190°C). While it warms up, take a muffin tin and line it with paper liners or lightly grease each cup. This will prevent your muffins from sticking and make serving them easier.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, poppy seeds, baking powder, baking soda, and salt. Mixing these together first helps to evenly distribute the leavening agents for great rise!
3. Combining the Wet Ingredients:
In another bowl, combine the sourdough starter, granulated sugar, honey (or maple syrup), eggs, yogurt (or buttermilk), vegetable oil (or melted butter), lemon zest, and lemon juice. Use a whisk to mix everything until it’s smooth and combined nicely.
4. Creating the Batter:
Now it’s time to combine the wet and dry mixtures! Pour the wet ingredients into the bowl of dry ingredients and gently fold them together using a spatula or wooden spoon. Mix until just combined! It’s important not to overmix; a few lumps are okay!
5. Adding the Blueberries:
Carefully fold in the fresh blueberries into your batter. Be gentle to avoid breaking them—you want those juicy bursts of flavor throughout the muffins!
6. Filling the Muffin Cups:
Divide the batter evenly among the muffin cups. Fill each cup about 3/4 full. For a pretty touch, sprinkle a few extra blueberries and poppy seeds on top.
7. Baking:
Place your muffin tin in the oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them as baking can vary between ovens!
8. Preparing the Glaze:
While the muffins cool, mix up the lemon glaze. In a small bowl, whisk together powdered sugar with lemon juice until smooth enough to drizzle over your muffins.
9. Glazing the Muffins:
Once the muffins are completely cool, drizzle the lemon glaze over the top of each one, adding a zesty finish!
10. Serve and Enjoy!
Now, it’s time to enjoy these delightful muffins! They are perfect for breakfast, a snack, or even dessert. The combination of flavors is sure to brighten your day!
These muffins are a great way to enjoy the unique flavors of sourdough, the tartness of lemon, and the sweetness of blueberries. Happy baking!
Can I Use Different Types of Flour?
Absolutely! While this recipe calls for all-purpose and whole wheat flour, you can substitute with gluten-free flour blends if needed. Just be aware that the texture and flavor may vary slightly.
What If I Don’t Have Sourdough Starter?
No problem! If you don’t have sourdough starter, you can use plain yogurt or buttermilk instead. This will keep your muffins moist and provide some tanginess, similar to what sourdough adds.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before you fill the muffin cups. You can also bake the muffins and store them in an airtight container for up to 3 days!
What’s the Best Way to Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer and then transfer to a freezer bag; they’ll keep well for up to 3 months. Thaw at room temperature before enjoying!
