These blueberry lemon poppy seed sourdough muffins are bursting with sweet and tangy flavors. The crunchy poppy seeds add a fun texture, making them a treat for any time of day!
Every bite feels like a sunny morning! I love how they brighten up my breakfast, and they are perfect for sharing with friends. Be ready to enjoy some smiles when you serve them! 😄
Key Ingredients & Substitutions
Sourdough Starter: This is the star ingredient that gives muffins their unique flavor. You can use unfed starter or discard. If you don’t have sourdough, you can substitute with plain yogurt or buttermilk for a similar tang.
Flour: The mix of all-purpose and whole wheat flour offers great texture. If whole wheat isn’t available, you can use just all-purpose flour. You might also try spelt or oat flour for a gluten-free option.
Poppy Seeds: These tiny seeds add a lovely crunch and nutty flavor. If you can’t find them, you can omit them or use sesame seeds instead. Just note that you’ll miss out on some flavor.
Blueberries: Fresh blueberries are ideal for sweetness and moisture. Frozen berries work just as well—no need to thaw them first! If you can’t find blueberries, chopped strawberries or raspberries are delightful alternatives.
Lemon Zest & Juice: Fresh lemon zest brightens muffins with incredible flavor. If fresh lemons are tricky to find, bottled lemon juice is a backup but lacks the zest’s fragrance.
How Do I Avoid Overmixing the Batter?
When mixing muffin batter, the goal is to keep it tender and fluffy. Overmixing can lead to hard muffins. Here’s how to mix without worry:
- Combine wet ingredients well first, so they’re evenly mixed.
- When you add the dry ingredients, stir gently with a spatula or wooden spoon.
- Mix just until you see no dry flour; it’s okay if there are a few lumps. Trust me, they will bake up perfectly!
- When folding in blueberries, do it carefully to keep them intact. This also prevents overmixing.
Using these tips helps ensure your muffins are soft and delightful every time!
How to Make Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (unfed or discard)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp poppy seeds
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
For the Optional Lemon Glaze:
- Juice of 1 lemon
- 1/2 cup powdered sugar
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 18-22 minutes to bake. After baking, allow them to cool for about 5 minutes in the pan and then completely on a wire rack. In total, you should expect to spend about 35-40 minutes before you can enjoy your delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a muffin tin with paper liners or lightly grease it. Getting this ready now means you’re all set when the batter is done!
2. Mix the Wet Ingredients:
In a large bowl, combine the active sourdough starter, granulated sugar, vegetable oil (or melted butter), large egg, milk, and vanilla extract. Whisk everything together until it’s nice and smooth. This mixture forms the base of your muffins.
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, poppy seeds, and lemon zest. This helps to evenly distribute the leavening agents and flavors through your muffin batter.
4. Mix Wet and Dry Ingredients:
Gently fold the dry ingredient mixture into the wet mixture. Make sure to mix just until everything is combined—no need to overdo it! Your goal here is tender muffins, so be gentle.
5. Add the Blueberries:
Now, carefully fold in the fresh or frozen blueberries. Try not to break too many berries; you want them to stay intact for bursts of flavor in every bite!
6. Fill the Muffin Tins:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This will give them room to rise while baking!
7. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs!
8. Cool Down:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely—if you can wait that long!
9. (Optional) Make the Lemon Glaze:
If you want to dress up your muffins with a little extra zing, whisk together the lemon juice and powdered sugar until smooth. Once your muffins are cool, drizzle this sweet tart glaze on top.
10. Serve and Enjoy:
Now comes the best part! Serve your fragrant, moist blueberry lemon poppy seed muffins and enjoy their delightful flavors. These are perfect for breakfast, a snack, or any time you crave something delicious!
These muffins beautifully combine the tang from the sourdough, the brightness of lemon, and the sweetness of blueberries, all enhanced by the crunch of poppy seeds!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. There’s no need to thaw them first; just fold them in while still frozen to avoid making the batter too wet.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, plain yogurt or buttermilk can be used as substitutes to achieve a similar tanginess. Just replace the sourdough with the same amount of yogurt or buttermilk.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator or freeze them. To freeze, wrap each muffin tightly and store in a freezer bag for up to 3 months.
Can I Make the Muffins Ahead of Time?
You can definitely make these muffins ahead of time! They taste great stored overnight. Just reheat them in the microwave for a few seconds or enjoy them at room temperature for a delicious breakfast or snack!
