Sourdough Berry Lemon Muffins
My favorite muffin recipe! The flavour is nothing short of lovely and the texture is light and soft. I make these every week and my kids (and hubby) can't get enough of them!
Ingredients
- 200 gramsbubbly sourdough starter or discard
- ½ cupsalted butter (melted and cooled)
- 1 ½ teaspoonsvanilla
- 1 cupmilk
- 2eggs
- 1 cupcane sugar
- ½ teaspoonfinely grated lemon peel
- 2 cupsall purpose flour
- 1 ½ teaspoonsbaking powder
- 1 teaspoonbaking soda
- ½ cupfrozen raspberries
- ½ cupfrozen blueberries
Directions
- 1
In a medium bowl, combine your wet ingredients including the lemon peel and sugar. Mix until just combined. Lay a sieve overtop of the bowl and put in the flour, baking powder and baking soda. Slowly stir the flour mixture in the sieve to combine the dry ingredients while sifting it down into the bowl. Remove the sieve and fold in the ingredients until combined.
- 2
Cover the bowl and place in the fridge overnight or for at least 4 hours to cool the batter. This will help with fluffiness and moisture content!
- 3
When ready to bake, preheat your oven to 350 degrees.
- 4
Add in your blueberries and raspberries and fold into batter gently with a spatula.
- 5
Take about 1/4 cup of batter and pour into your muffin tin, either greased or lined with muffin cups. I like to take my muffin tin that holds 12 muffins and only use six of the muffin molds at a time, spacing out my muffins. This helps with heat and a better cooked, fluffy muffin. But feel free to cook 12 at a time!
- 6
Bake for 20-25 minutes or until passes the knife test.
- 7
Enjoy after cooled down and store in the fridge for 7-10 days.
- 8
Reheat and spread butter over them to enjoy to their fullest!