These blueberry lemon poppy seed sourdough muffins are bright and tasty! They have the perfect mix of sweet blueberries, zesty lemon, and a little crunch from the poppy seeds.
Trust me, your kitchen will smell amazing while they’re baking! I love starting my day with one of these muffins and a cup of coffee—it’s a match made in heaven!
Key Ingredients & Substitutions
Sourdough Starter: Using an active, unfed sourdough starter gives your muffins a unique tang and light texture. If you don’t have sourdough, you can substitute with 1 cup plain yogurt or sour cream, but the flavor will change a bit.
Blueberries: Fresh blueberries are essential for that burst of flavor. If they’re out of season, feel free to use frozen ones. Just toss them straight into the batter without thawing for best results.
Poppy Seeds: These add a nice crunch and visual appeal. If you don’t have poppy seeds, you can skip them or try chia seeds for a similar texture and look.
Flour: All-purpose flour is the star here, but if you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work well here.
How Do I Ensure My Muffins Rise Just Right?
A common worry when baking muffins is getting them to rise properly. It’s important to pay attention to a few key steps:
- Make sure your baking powder and baking soda are fresh. They help give the muffins their lift.
- Don’t overmix the batter! Mixing too much can lead to dense muffins. Stir until just combined.
- Fill the muffin cups about three-quarters full to give them room to rise without overflowing.
- Preheating the oven is necessary for proper rising. Put your muffins in the oven only once it’s up to 375°F (190°C).
Following these tips will help you achieve perfectly risen and fluffy muffins every time! Enjoy baking!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup sourdough starter (active, unfed)
- 1/2 cup sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or milk
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice
- Lemon slices or zest for decoration (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 18-22 minutes to bake. After baking, allow the muffins to cool for about 5 minutes before transferring them to a rack. You will spend a little extra time on the glaze, but that’s only a few minutes! The total time from start to finish will be around 40-45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, you can grease a muffin tin or line it with paper liners to prepare for your delicious muffins.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, sugar, vegetable oil (or melted butter), egg, lemon zest, lemon juice, and vanilla extract. Use a whisk to mix everything together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift or whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. This step ensures that your muffins will have a nice, even texture.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk. Start and end with the flour mixture. Mix until everything is just combined—be careful not to overmix, as this can make your muffins dense!
5. Add the Blueberries:
Gently fold in the fresh blueberries, taking care not to crush them. This will keep your muffins looking lovely with whole juicy berries.
6. Fill the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each about three-quarters full. This gives them room to rise while baking.
7. Bake the Muffins:
Put the muffin tin into the preheated oven and bake for 18-22 minutes. Keep an eye on them! They’re done when a toothpick inserted into the center comes out clean and the tops are a lovely golden color.
8. Cool and Transfer:
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Make the Glaze:
While your muffins cool, whisk together the powdered sugar and lemon juice in a small bowl until the mixture reaches a drizzling consistency.
10. Glaze the Muffins:
Once the muffins are cool, drizzle the glaze over the tops. You can also decorate them with thin lemon slices or zest for a pretty touch!
11. Enjoy:
Now, grab a muffin and enjoy the bright, delicious flavor of your blueberry lemon poppy seed sourdough muffins! They’re perfect for breakfast or as a delightful snack any time of day.
These muffins are moist, bursting with juicy blueberries, and filled with a lovely lemon-poppy seed flavor. The sourdough starter adds a subtle tang and tender crumb that will have everyone coming back for more!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a gluten-free 1:1 flour blend if needed. However, keep in mind that the texture may differ slightly.
What Can I Substitute if I Don’t Have Buttermilk?
No problem! You can easily substitute buttermilk with regular milk by adding 1/2 tablespoon of vinegar or lemon juice to the milk and letting it sit for about 5 minutes to curdle.
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! If using frozen blueberries, there’s no need to thaw them. Just toss them directly into the batter, but be mindful that they may bleed a little color into the muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy!