Ingredients
Wet Ingredients
- 120 g active sourdough starter Should be active for best results.
- 90 g unsalted butter, melted and cooled
- 150 g granulated sugar
- 2 large eggs
- 120 ml milk Can be substituted with plant-based milk for dairy-free.
- 1 tsp vanilla extract
- 1 tbsp lemon zest Fresh is best.
Dry Ingredients
- 240 g all-purpose flour Can substitute with whole wheat flour.
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Add-ins
- 150 g fresh blueberries Frozen blueberries can be used.
- 60 g powdered sugar For optional glaze.
- 1 tbsp fresh lemon juice For optional glaze.
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk the sourdough starter, melted butter, sugar, eggs, milk, and vanilla until smooth.
- Stir in the lemon zest until it’s evenly combined.
Mixing
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Toss the blueberries with a little flour and fold them into the batter.
Baking
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until golden and a toothpick inserted into the middle comes out clean.
- Cool briefly and drizzle with lemon glaze if you choose to use it.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 1gSugar: 12g
Notes
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for up to three months. Enjoy warmed or at room temperature.
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