Sourdough Blueberry Lemon Poppy Seed Muffins
Indulge in the delightful Sourdough Blueberry Lemon Poppy Seed Muffins, a perfect blend of tangy blueberries and zesty lemon enhanced by nutty poppy seeds. These muffins are elevated with a sweet crumble topping and a refreshing lemon glaze, making them ideal for breakfast, brunch, or a quick snack. Their vibrant colors and bakery-quality presentation will impress at any gathering. Plus, using sourdough discard adds a unique twist while promoting sustainability in your baking endeavors.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 250g sour cream
- 240g sourdough discard
- 200g fresh blueberries
- 330g all-purpose flour
- 113g unsalted butter
- 75g freshly squeezed lemon juice
- 30g poppy seeds
- 55g brown sugar
- 50g white sugar
- 2 eggs
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tins with grease or liners.
- In one bowl, whisk together dry ingredients: flours, sugar, baking powder, baking soda, poppy seeds, cinnamon, and salt.
- In another bowl, combine wet ingredients: sour cream, sourdough discard, melted butter, lemon juice, lemon zest, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; fold in blueberries.
- Fill muffin tins about two-thirds full and bake for approximately 14 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 215
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg