These Blueberry Lemon Poppy Seed Sourdough Muffins are a tasty start to your day! They’re bursting with juicy blueberries and zesty lemon, making every bite refreshing and delightful.
Plus, the poppy seeds add a fun crunch! I love having one with my morning coffee—it’s like a mini breakfast party in my mouth! 🎉 Yum!
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for the best rise and flavor. If you’re out of sourdough, you can replace it with plain yogurt or buttermilk, though it will change the taste a bit.
Poppy Seeds: These seeds add a delightful crunch. If you prefer, you can swap them with chia seeds or simply skip them altogether!
Blueberries: Fresh blueberries are fantastic, but frozen ones work too! Just toss them straight into the batter without thawing. You can also use other berries like raspberries or chopped strawberries.
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This makes a great substitute!
How Do I Ensure My Muffins Don’t Get Overmixed?
Mixing is crucial but can be tricky! Overmixing muffins can lead to a dense texture. After combining your wet and dry ingredients, stir gently using a spatula or wooden spoon.
- Mix until you see no dry flour. Some lumps are okay—this keeps your muffins fluffy.
- When you add blueberries, fold them in gently to avoid crushing them.
Remember, the less you mix, the lighter your muffins will be!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1/2 cup buttermilk or milk
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For The Glaze (Optional):
- 1/2 cup powdered sugar
- 1 to 2 tbsp lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then around 20-25 minutes to bake, making the total time approximately 40-45 minutes. Plus, you can let them cool for a few minutes before drizzling on the glaze. It’s a quick and delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grease a 12-cup muffin tin or line it with paper liners to make clean-up easy later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, sugar, oil (or melted butter), egg, and buttermilk. Mix everything together until it’s well combined. This will create a nice base for your muffins!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and poppy seeds. This is where we keep the dry ingredients nicely mixed so they distribute evenly.
4. Combine Wet and Dry Ingredients:
Add the dry mix into the wet ingredients bowl. Stir gently until just combined. Remember, don’t overmix! It’s okay if there are a few lumps—this helps keep your muffins fluffy.
5. Add Zest and Blueberries:
Now, gently fold in the lemon zest and blueberries. Be careful not to mash the berries; we want them whole for bursts of flavor!
6. Fill the Muffin Cups:
Pour the batter evenly into the muffin cups, filling each about 3/4 of the way full. This gives them room to rise without spilling over.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. They are ready when the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Make the Optional Glaze:
While your muffins are cooling, you can prepare the glaze if you like! In a small bowl, mix together the powdered sugar and lemon juice until it’s smooth. Drizzle this lovely glaze over the cooled muffins to add a sweet touch!
10. Enjoy!
Now it’s time to dig in! Enjoy your tangy, sweet, and crunchy Blueberry Lemon Poppy Seed Sourdough Muffins with a cup of coffee or tea. They’re sure to brighten your day!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor. Just keep in mind that it may yield denser muffins, so you might want to reduce the amount slightly or add a bit more liquid.
What’s the Best Way to Store These Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make These Muffins Without Poppy Seeds?
Yes, feel free to omit the poppy seeds if you’re not a fan! You can also replace them with chia seeds for a similar texture or simply leave them out entirely. The muffins will still be delicious!
Can I Add Other Mix-Ins?
Definitely! This recipe is very versatile. You can add in chopped nuts, shredded coconut, or even a sprinkle of cinnamon for extra flavor. Just be sure not to overload the batter, as it might affect the muffin’s texture!
