Wild Maine Blueberry Lemon Muffins (Sourdough Recipe)
These homemade blueberry muffins are a deliciously healthy treat. Made with juicy wild blueberries, fresh lemon, and sourdough discard, they’re bursting with flavor and also easy to digest. Lightly sweet, full of nutrients, and simple to make, these healthy muffins are perfect for breakfast, snacks, or anytime you want a nourishing treat.
Servings 12 muffins
Equipment
- 1 Large Bowl
- 1 medium bowl
- 1 wooden spoon for mixing and folding
- 1 large spoon or ice cream scoop
- 1 medium sized muffin pan (makes 12) (adjust baking time for larger or smaller muffins as needed)
- 12 muffin cups or paper liners
Ingredients
- 2 1/4 to 2 3/4 cups flour 2 1/4 cups all purpose or 2 3/4 cups whole wheat
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup pure maple syrup
- 2 large eggs
- 1/2 cup yogurt
- 1/2 cup sourdough starter/sourdough discard
- Juice and zest of 1 lemon
- 1 cup wild blueberries if frozen, thawed and drained
- *see notes for topping options
Instructions
- Add dry ingredients(flour, baking soda, baking powder, and salt) to a large bowl and combine well.
- Add all wet ingredients except for lemon and blueberries (sourdough starter, maple syrup, eggs, yogurt, and melted and cooled unsalted butter) to a medium bowl and combine well.
- Add wet ingredients to bowl of dry ingredients and combine well until a thick batter forms.
- Cover bowl with damp cloth and let ferment at room temperature for 5-6 hours.
- Preheat oven to 350 degrees Fahrenheit.Prepare a muffin pan with muffin cups or paper liners.
- Remove cloth from bowl and fold blueberries, lemon juice, and lemon zest into muffin batter.
- Scoop batter into prepared muffin pan (each muffin cup should be about 3/4 of the way full of batter).Add sugar topping or crumble topping on top of each muffin, if using. Place muffin pan in the center rack of the oven.
- Bake for about 25 minutes, or until the tops are slightly golden brown and a toothpick comes out clean when inserted into the center of a muffin.
- Remove from oven and let cool for at least 15 minutes before serving.
- Add glaze on top of the muffins once cooled, if using glaze instead of other topping.
- These muffins can be enjoyed warm, room temperature, or chilled.
- Enjoy!
Notes
Oat Flour Crumble Topping
3/4 cup sprouted oat flour ( ground sprouted oats)
1/3 cup sucanat, panela, or coconut sugar
1/4 cup unsalted butter, cold and cubed
Pinch of salt
Add ingredients to a medium bowl and mix with your hands until crumbly.
Crumble over muffins prior to baking.
Lemon Glaze 3/4 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract Add ingredients to a small bowl and whisk until smooth. Drizzle on top of muffins after baked and cooled slightly.
Natural Sugar Topping Add about 1/2 to 3/4 cup of your favorite natural sugar (panela, sucanat, coconut sugar, or brown brown sugar) to the top of the muffins prior to baking.
Lemon Glaze 3/4 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract Add ingredients to a small bowl and whisk until smooth. Drizzle on top of muffins after baked and cooled slightly.
Natural Sugar Topping Add about 1/2 to 3/4 cup of your favorite natural sugar (panela, sucanat, coconut sugar, or brown brown sugar) to the top of the muffins prior to baking.