Lemon Blueberry Sourdough Muffins
Imagine waking up in the morning and being able to make a healthy breakfast your family will DEVOUR. Then imagine it not including lots of dishes nor an earlier morning for you. This is my kind of recipe! Health doesn’t often come with an easy price tag, but this one is very doable even if you are new to the world of sourdough!
These Lemon Blueberry muffins are sugar free and are low in gluten due to the fact that they are sourdough! They make a wonderful healthy breakfast option for a family who craves good carbs like mine does.
Health Benefits
First of all, anything sourdough, that has been allowed to ferment, boosts your gut health! Carbs are necessary for digestion, hydration, and immune function, so consuming healthy versions of carbs is crucial to our health. Sourdough aids in better digestion, helps manage and lower blood sugar levels, and is low in gluten.
Blueberries are a high in antioxidants, fiber, and vitamin C. They may help lower blood pressure and even improve brain function. They also help you maintain healthy bones and skin health.
Honey is my favorite natural sugar! It boosts energy, promotes sleep, and fights free radicals. It also aids in blood pressure and cholesterol management.
Lemons boost your immunity by improving your vitamin C levels. It helps boost liver and gallbladder function and cleansing the toxins. It is also proven to be beneficial for brain health and eye health.
Lemon Blueberry Sourdough Muffins
Ingredients:
1/2 cup Sourdough Starter (active or discard)
3/4 cup Honey or Pure Maple Syrup (I usually use a combination of both)
1/3 cup Salted Butter
Zest of one Lemon
1.5 cups Unbleached Bread Flour
2 Eggs
3/4 tsp Baking Soda
1 tsp Vanilla
1 cup Blueberries (fresh or frozen)
Directions:
The Night Before
Mix together starter, honey and/or maple syrup, melted butter, and lemon zest. Once fully incorporated, add in flour. Let set on the counter overnight to allow the dough to ferment.
The Morning Of
Preheat oven to 375 degrees. Line muffin tins with cupcake liners. This recipe will make approximately 15-18 muffins depending on the amount you put in each liner.
To the fermented dough, add eggs, baking soda, and vanilla. This will take a bit of effort to get the ingredients worked in. I use my handy dough whisk for this. Try not to overmix, but you do want the ingredients to be fully incorporated. Add in blueberries and gently stir them into the dough. If using frozen blueberries, they will tend to blead but that’s okay. The less mixing, the better.
Using a muffin scoop (I love my pampered chef one, but this is a great option as well), scoop the dough into the muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove from pan and place on cooling rack. These are best enjoyed warm but are also fantastic at room temperature. The pair well with a warm cup of fresh brewed coffee!
ENJOY!!
