These Blueberry Lemon Poppy Seed Sourdough Muffins are bright, fluffy, and bursting with flavor! The tartness of lemon and sweet blueberries makes each bite a real treat.
I love how the poppy seeds add a fun crunch. They make breakfast feel fancy, even if you’re still in your pajamas! Enjoy them warm, and your day will start off just right! 😊
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly sourdough starter for the best results. If you don’t have sourdough, you can use buttermilk or plain yogurt mixed with a little baking soda as a substitute.
Poppy Seeds: They add a lovely crunch! If you can’t find poppy seeds, chia seeds make a good alternative, though the flavor will differ slightly.
Blueberries: Fresh blueberries are the star here! Frozen blueberries work too, just add them directly from the freezer to avoid mushiness.
Lemon Juice and Zest: Fresh lemon zest and juice really make these muffins pop. If you’re short on lemons, bottled lemon juice can work, but fresh is always better.
How Do I Make Sure My Muffins Rise Well?
To get those muffins puffed up, it’s essential to mix the ingredients properly and not overmix once you combine wet and dry elements. Overmixing can lead to denser muffins.
- Whisk wet and dry ingredients separately and gently combine them. Small lumps are totally fine!
- Fill your muffin cups about 3/4 full to allow room for rising without overflowing.
- Make sure your baking powder and baking soda are fresh. Stale leavening agents won’t help your muffins rise.
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1 large egg
- 1/4 cup melted butter (cooled)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons fresh lemon juice
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. After baking, you should let the muffins cool for about 5 minutes in the tin, then transfer them to a wire rack to cool completely before adding the glaze. Plan for a total of about an hour from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). While the oven is heating, you can prepare your muffin tin by greasing it or lining it with paper liners to make cleanup easier.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, egg, melted and cooled butter, milk, vanilla extract, lemon zest, and lemon juice. Whisk everything together until it’s well combined and smooth.
3. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. This will ensure that the leavening agents are evenly distributed throughout the batter.
4. Combine Wet and Dry Mixtures:
Now, add the dry ingredients to the wet ingredients. Stir gently until just combined—be careful not to overmix! It’s okay if there are a few lumps; this helps keep the muffins light and fluffy.
5. Fold in Blueberries:
Gently fold in the blueberries, making sure to be gentle not to break them and cause the batter to turn purple. They will spread their delicious flavor without breaking!
6. Fill Muffin Tins:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows them to rise without spilling over.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted in the center comes out clean and the tops are lightly golden brown.
8. Cool the Muffins:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them stay fluffy!
9. Prepare the Glaze:
While the muffins are cooling, you can make the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with more lemon juice if needed—it should be thick but pourable.
10. Drizzle the Glaze:
Once the muffins are completely cooled, drizzle the glaze over them in a crosshatch pattern or however you like. This adds a delicious finishing touch!
11. Garnish (Optional):
If you want to be extra fancy, garnish the muffins with a little extra lemon zest or a few fresh blueberries on top for a beautiful presentation.
Enjoy your bright and tangy Blueberry Lemon Poppy Seed Sourdough Muffins warm or at room temperature! Perfect for breakfast or an afternoon snack!
Can I Use Alternative Flour in This Recipe?
Yes, you can substitute some of the all-purpose flour with whole wheat flour or a gluten-free baking blend if desired. Just keep in mind that this may alter the texture slightly.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them—just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They’ll stay good for up to 3 months!
Can I Use Dried Blueberries Instead of Fresh?
You can, but be aware that dried blueberries are often sweeter and may absorb liquid from the batter. Consider reducing the sugar slightly if you use dried fruit for a balanced taste.
How Do I Make My Muffins Extra Moist?
To enhance moisture, make sure you’re not overbaking them, as this can dry them out. Additionally, you can add a tablespoon of sour cream or yogurt to the wet ingredients for an extra moist texture!
