Description
Delicious blueberry muffins made with active sourdough starter for a delightful texture and flavor.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup fresh blueberries
- Zest of 1 lemon and juice from 1 lemon
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup unsalted butter (melted)
- ½ cup milk or buttermilk
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with nonstick spray or paper liners.
- In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
- In another bowl, mix melted butter, milk (or buttermilk), eggs, lemon juice, and zest until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined; avoid overmixing.
- Carefully fold in blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Notes
- For best results, use room temperature eggs and ingredients.
- Let the muffins cool for a few minutes in the tin before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg