Blueberry & Lemon Bliss Sourdough Muffins
These Blueberry Lemon Sourdough Muffins are the perfect balance of sweet and tangy, with juicy blueberries and a hint of bright citrus. The sourdough discard adds a subtle depth of flavor and a wonderfully soft texture. Easy to make and packed with fresh ingredients, these muffins are a delicious way to use up sourdough discard while enjoying a bakery-style treat at home! Perfect for breakfast, snacks, or a grab-and-go bite
Servings: 12 muffins
Ingredients
- 1 Cup Sourdough starter (discard or fed)
- 3/4 Cup Whole Wheat Flour
- 3/4 Cup Unbleached All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp cinnamon Make it heaping
- 1/2 tsp Nutmeg Make it fresh when possible
- 2 Large Eggs
- 1/2 Cup Melted Coconut Oil
- 3/4 Cup Unsweetened Applesauce
- 1 1/2 tsp Vanilla
- 1 Cup Grated Apple or Zucchini
- 1 Cup Fresh or Frozen Blueberries Toss in a little flour to prevent sinking
- 1 Large Lemon Zest and 1 T juice
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.In a large bowl, mix the starter, eggs, honey/maple syrup, applesauce, oil, and vanilla until smooth.In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.Gently fold the dry ingredients into the wet mixture until just combined.Fold in grated zucchini or apple and lemon zest and juice. The batter will be thick but scoopable.Spoon into muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.Cool for 5 minutes in the pan, then move to a rack to cool completely. Enjoy