Sourdough Blueberry Lemon Muffins
Looking for ways to use your leftover sourdough starter? These bright and lemony muffins bursting with fresh blueberries are just the ticket!
Servings: 12 Muffins
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- Small Bowl
- Muffin Tin
- Muffin Tin Liners
- Piping Bag optional
Ingredients
Muffins
- 1/2 Cup Salted Butter Room Temperature 1/2 Cup is also equal to 8 tbsp, or 113 grams
- 2/3 Cup Sugar
- 2 Eggs Room Temperature
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 1/2 tbsp Lemon Zest
- 3 tbsp Lemon Juice
- 1/2 Cup Sourdough Discard
- 1 1/4 Cup Milk
- 2 1/2 Cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Cups Fresh Blueberries
Oat Crumble Topping
- 6 tbsp Salted Butter Room Temperature
- 1/2 Cup Brown Sugar
- 1/2 Cup Quick Oats
- 1/3 Cup All-Purpose Flour
Instructions
Oat Crumble Topping
- Preheat the oven to 375 degrees and line all 12 cups of the muffin tin with liners.
- In a separate bowl, combine the 6 tbsp of room temperature butter with the 1/2 cup of brown sugar, 1/2 cup of quick oats, and 1/3 cup of flour. Stir together until all the ingredients form crumbles. Set aside for later.
For the Muffin Batter
- In the mixer, add 1 stick of butter and 2/3 cup of sugar. Mix on medium-high speed with the paddle attachment until sugar and butter are whipped together.
- Add in the eggs and mix on medium speed until they are incorporated. You may have to scrape down the sides of the bowl at some point to get the ingredients to thoroughly mix.
- Next, add in the teaspoon of vanilla, 1/2 tsp of salt, 1 1/2 tbsp of lemon zest, and 3 tbsp of lemon juice. Mix again to combine. I used the juice from one whole lemon and it came out to be right around 3 tbsp.
- After this, add in the 1/2 cup of sourdough discard*, 1 1/4 cups of milk, 2 cups of blueberries and mix.
- Finally, add in the 2 1/2 cups of all-purpose flour, 2 tsp of baking powder, and 1/2 tsp of baking soda, and mix all the ingredients until thoroughly combined and no dry bits of flour can be seen.
Assemble and Bake
- Fill a large piping bag (or ziplock bag) with the muffin batter and cut the tip off making a large enough hole for the blueberries to go through. Alternatively, you can simply spoon the batter into each muffin tin.
- Fill the muffin tins 3/4 of the way full with batter and then sprinkle the oat crumble top evenly over each muffin.
- Place on the middle oven rack and bake at 375 for 20-25 minutes, or until the muffins are golden brown. You'll know they are done when you poke through the center of one of the muffins with a toothpick and the toothpick comes out clean.
- Remove them from the muffin tin and allow to cool on a cooling rack for 10 minutes, and then enjoy!
Notes
*I used my sourdough starter when it was at its peak activation. It was still on the thicker side. If your sourdough starter is more runny/liquid, you may need to add in a 1/4 cup more flour to compensate.
- Maybe you are wondering, "Why do I need to add baking powder & baking soda if I am using an activated sourdough starter? Doesn't an active sourdough starter raise things on its own?" The answer is yes, and no lol. In this recipe the sourdough is at peak activation - but I've probably used what I needed for my bread recipe and the leftover, or discard would just end up in the trash. So I've opted to make muffins with it instead. If you wanted to try to make these muffins without baking powder and baking soda, you could...but you would need to let them sit for a very long time for the sourdough starter to work its magic. I've opted instead to use baking powder and soda to create an instant chemical reaction to rise the muffins instead of using the power of sourdough! Some other quick bread recipes call for lemon juice or buttermilk - this is because the acidity in these things reacts with the baking powder/ soda and causes the rise. Sourdough by nature is also acidic and therefore causes a similar reaction! Hope this helps!