Sourdough Berry Lemon Muffins

Sourdough Berry Lemon Muffins

12 servings
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

  • bubbly sourdough starter or discard
    200 g
  • salted butter

    melted and cooled

    ½ c
  • vanilla
    1 ½ tsp
  • milk
    1 c
  • eggs
    2
  • cane sugar
    1 c
  • finely grated lemon peel
    ½ tsp
  • all purpose flour
    2 c
  • baking powder
    1 ½ tsp
  • baking soda
    1 tsp
  • frozen raspberries
    ½ c
  • frozen blueberries
    ½ c

Directions

  1. 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. 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. 3

    When ready to bake, preheat your oven to 350 degrees.

  4. 4

    Add in your blueberries and raspberries and fold into batter gently with a spatula.

  5. 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. 6

    Bake for 20-25 minutes or until passes the knife test.

  7. 7

    Enjoy after cooled down and store in the fridge for 7-10 days.

  8. 8

    Reheat and spread butter over them to enjoy to their fullest!

Sourdough Berry Lemon Muffins

Sourdough Berry Lemon Muffins

5.0(23)12 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 23 ratings

sarahtherese.co
5.0(23 reviews)
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Rating Breakdown

About this Recipe

Craving a muffin that’s truly special, with a light, soft texture and a burst of fresh flavor? These Sourdough Berry Lemon Muffins are a weekly favorite in many homes for a good reason. They're designed to bring that homemade comfort and lovely taste straight to your kitchen, making mornings brighter and snack times sweeter.

Why These Muffins Work Wonders

The magic in these muffins comes from using bubbly sourdough starter, which lends a subtle tang and contributes to their wonderfully light and soft crumb, unlike anything you'll find in a basic recipe. The combination of sweet blueberries and tart raspberries, brightened by finely grated lemon peel, creates a perfectly balanced flavor profile that keeps you reaching for another. This isn't just a muffin; it's an experience your whole family, from kids to adults, will adore.

What truly sets these Sourdough Berry Lemon Muffins apart is their delightful texture and vibrant taste. You can expect a muffin that is incredibly tender and moist, with a soft interior contrasted by the occasional burst of juicy berries. Each bite offers a harmonious blend of sweet fruit, zesty lemon, and a delicate hint of sourdough. They are the ideal treat for a leisurely weekend breakfast, a quick grab-and-go snack, or a delightful addition to any brunch spread.

Feel free to experiment with the berries to suit your family’s preferences. While this recipe calls for a mix of frozen raspberries and blueberries, you could easily use just one type, or try other frozen berry blends for a different twist. Just ensure they remain frozen when adding to the batter to prevent them from sinking.

Serve these warm, perhaps with a cup of coffee or tea, for a truly comforting experience. They’re perfect for sharing with loved ones or enjoying a quiet moment to yourself.

Frequently Asked Questions