These blueberry lemon poppy seed sourdough muffins are a tasty morning treat! They combine sweet blueberries with zesty lemon and a little crunch from poppy seeds.
Honestly, the burst of flavor from those blueberries is like a happy dance in your mouth! I love serving them warm with a bit of butter—so cozy and yummy!
Making these muffins is a breeze, especially with sourdough for that extra kick of flavor. They’re perfect for breakfast or a snack, and who can resist those sweet little blueberries?
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the muffins. For a gluten-free option, you can substitute with almond flour or a gluten-free all-purpose blend. Just note that it may alter the texture a bit.
Whole Wheat Flour: I love the extra nuttiness it brings. If you want a lighter muffin, you could use more all-purpose flour in place of the whole wheat, but I recommend keeping at least some whole wheat for fiber!
Poppy Seeds: These add a unique crunch! If you’re out, you can omit them or substitute with chia seeds for a similar texture, although the flavor will be different.
Sourdough Starter: An essential ingredient for the muffins’ flavor. If you don’t have sourdough, you could use buttermilk or yogurt for a different tang, but adjust the flour or liquid content as needed.
Blueberries: Fresh blueberries are wonderful, but frozen works as well—just don’t thaw them before adding to the batter, or they might bleed into the mix. You can also swap them out for raspberries or chopped strawberries!
How Do I Get My Muffins to Rise Perfectly?
Getting your muffins to rise beautifully is all about the technique! Start with preheating your oven properly and using fresh ingredients, especially the baking powder and soda.
- Mix dry and wet ingredients separately before combining them. This helps ensure even distribution of the leavening agents.
- When combining, fold gently until just mixed. Overmixing can lead to dense muffins.
- Fill the muffin cups about 3/4 full; this allows room for rising without overflow.
- Start baking at the right temperature, and use the toothpick test to check for doneness.
Using these tips will help you achieve those ideal muffins with a nice dome and soft texture!
Blueberry Lemon Poppy Seed Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sourdough starter (active and bubbly, unfed)
- 1/2 cup sugar
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1/2 cup milk (or your choice of milk)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 cup fresh or frozen blueberries
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, with an additional 5 minutes for cooling in the pan. So, you can have a warm batch of delicious muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gets the oven hot and ready for baking right away. Line a muffin tin with paper liners or grease each muffin cup to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, mix together the all-purpose flour, whole wheat flour, poppy seeds, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs until fluffy. Then add in the sugar, sourdough starter, vegetable oil, milk, lemon zest, and lemon juice. Mix everything together until well combined—this is where the yummy flavors start to come together!
4. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula until it’s just combined. Be careful not to overmix because this can make your muffins tough.
5. Fold in the Blueberries:
Now it’s time to fold in the blueberries. Do this carefully, as you want to keep those berries whole to ensure they don’t turn the batter blue. Just a gentle mix will do!
6. Fill the Muffin Cups:
Using a spoon or a scoop, fill each muffin cup about 3/4 full with the batter. This gives them room to rise without overflowing.
7. Bake:
Put the muffin tin in the oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Be sure to check around the 20-minute mark!
8. Cooling Time:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to finish cooling completely. This helps them stay nice and fluffy.
9. Prepare the Lemon Drizzle (Optional):
If you want to add a sweet drizzle, mix the powdered sugar with lemon juice until smooth. Drizzle this over your cooled muffins for an extra pop of flavor!
10. Enjoy:
These muffins can be served warm or at room temperature. Take a moment to savor the delightful aroma and enjoy your muffins’ bright, fresh flavors!
With a moist crumb, bursts of tart blueberry, zesty lemon, and that pleasant crunch from the poppy seeds, these muffins are perfect for breakfast or a lovely snack. Happy baking!
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work just fine; however, do not thaw them before adding to the batter. This helps prevent them from bleeding into the mix and turning your muffins blue!
Can I Make These Muffins Gluten-Free?
Yes, you can substitute the all-purpose and whole wheat flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results. The texture might change slightly, but they’ll still be delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you prefer; just warm them up slightly before serving!
Can I Add Nuts or Other Fruits?
Definitely! Feel free to mix in chopped nuts like walnuts or pecans for extra crunch. You can also swap out blueberries for raspberries or diced strawberries, but keep in mind the different moisture levels.
