Sourdough Discard Lemon Blackberry Muffins
These sourdough discard, lemon blackberry muffins are soft and fluffy with the perfect amount of sweetness complimented with a subtle tang from sourdough discard and fresh lemon zest.
Print
Pin
Servings: 15 Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sourdough discard
- 1 cup whole milk (can use water if long fermenting)
- 1 stick salted butter
- 2 large eggs
- 1 cup sugar
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. fresh lemon zest
- 2 tsp. vanilla paste (or vanilla extract)
- 2 cups blackberries (fresh or frozen)
Instructions
Quick Version:
- Preheat the oven to 400° F.
- Prepare your muffin tins. You can either line them with parchment paper, paper muffin liners, or grease your muffin tin with coconut oil.
- Add all of the dry ingredients, all-purpose flour, sugar, salt, baking powder, and baking soda, into a large bowl and whisk until combined.
- In a small sauce pan, melt one stick of butter.
- In a medium bowl, add the sourdough discard, milk, eggs, vanilla, lemon juice, and lemon zest to a bowl. Combine the wet ingredients together and slowly add the melted butter to the mixture, while continually whisking. Continuing to whisk is super important in this step so that the hot butter does not cook the eggs or curdle the milk.
- Once everything is combined, add the wet ingredients into the dry ingredients and gently mix using a rubber spatula until everything is just combined. Do not over-mix.
- Next, gently fold in 2 cups of fresh or frozen blackberries.
- Using an ice cream scoop or dry measuring cup, scoop the lemon blackberry batter into a lined or greased muffin tin.
- Bake at 400° F. for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
- Allow the muffins to fully cool on a wire cooling rack before eating. This will allow the muffins time to rehydrate and cool down, creating a lighter, fluffier texture.
For Long Ferment:
- Add sourdough discard, all-purpose flour, and milk to a large bowl and mix until just combined. Do not over-mix.
- Tightly cover the bowl with plastic wrap or a tight lid and leave it to ferment at room temperature in your kitchen over night. Note: If you are hesitant to leave milk out overnight, you can always sub the milk out for water.
- The next day, uncover your batter and add in your baking powder, baking soda, salt, sugar, eggs, butter, vanilla, lemon juice and zest, and blackberries. Gently fold everything together until it is fully combined.
- Preheat the oven to 400° F. and bake in a greased or lined muffin tin for 20-25 minutes or until the muffins are golden brown and a toothpick comes out clean.
- Transfer the muffins to a wire cooling rack and allow them to fully cool prior to eating.
Notes
Tips For Making:
-
- Do Not Over-Mix: Make sure to not over-mix the batter. Over-mixing can lead to a tougher consistency as the glutens become overworked. Mixing until the batter is just combined, makes for a light and fluffy consistency.
- Lemon Zest: Adding both lemon juice and lemon zest is a great way to boost the overall lemon flavor in the muffins.
- Fully Cool: Allow muffins to fully cool before eating them. This allows the muffin to rehydrate and will make for a lighter and fluffier muffin.
FAQ:
-
- How to store muffins? I recommend storing these muffins in an airtight container or Ziploc bag with the air sucked out.
- Can I freeze muffins? Yes, you can 100% freeze these. This is a great option for if you cannot eat a whole batch of muffins in a few days. I recommend cooking the muffins and allowing them to fully cool and placing them in an airtight freezer bag.
- How long do muffins last for? These sourdough lemon blackberry muffins will stay fresh for up to 3-5 days; however, I recommend eating them within the first few days of making them.