These muffins were so much fun to bake but honestly, I think it was because I might have geeked out a little bit photographing the process. Maybe. Okay, I definitely did. But the light was so pretty and the colors were too and bonus, they taste delicious!
A small disclaimer here at the beginning…notice the name of the muffins? Yeah, you gotta have some sourdough starter on hand to make them. I have some starter that was given to me a couple of years ago and this is the first time I have ventured outside of regular loaves of bread and cinnamon rolls. I am by no means a sourdough guru however but a quick pinterest search pulls up a bajillion recipes. Here is a picture of the start of a starter that is like the one I use. It is made with instant potato flakes and if I have kept it alive all this time you can too! (If you guys are interested I will be happy to share my bread recipe that I make from my starter.)
Now back to the lemon blueberry muffins! I think I should share a picture now, don’t you?
What you’ll need:
1 1/4 cup all purpose flour
1/2 cup of sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1/3 cup milk, room temperature
1 large egg, room temperature
1 tsp lemon zest*
1/4 cup sourdough starter
1 1/4 cup fresh blueberries
What you’ll do:
Whisk together all of the dry ingredients in a large bowl.
Add in the rest of the ingredients except for the blueberries.
Mix until well combined but be careful to not overmix as it can dry out your muffins.
Gently fold in blueberries.
Scoop mixture into a well greased or paper lined muffin tin.
(Batter makes up about six nice sized muffins.)
You can add a few more blueberries on top and a little bit of sugar.
We topped ours with a little sugar and some lemon zest.
Bake at 375 degrees for about 20 minutes, testing for doneness.
Conitune baking until a toothpick inserted comes out clean.
Allow to cool slightly and serve!
*I would definitely use more lemon zest and probably squeeze some fresh juice into the batter next time. I like a good twang when I’m eating anything lemony.
One other note, you can make this dairy free by using almond milk.
I think I will try them again with cranberry and orange adn see how they turn out. That is another favorite flavor combination!
Let me know how you like them if you try the recipe!