Blaubeer Zitronen Sauerteig Muffins (Druckversion)

Saftige Muffins mit Blaubeeren, Zitronenfrische und knusprigem Streusel für leckere Momente.

# Zutaten:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1 cup sourdough discard, unfed
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil or melted butter
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries

→ Streusel Topping

13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, diced
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt

# Zubereitung:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and lemon zest. Set aside.
03 - In a large bowl, whisk together sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
05 - Fold in blueberries carefully, maintaining their integrity.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Distribute streusel evenly across the top of each muffin.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center emerges clean and tops are golden brown.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Experten-Tipps:

01 -
  • They taste like you fussed for hours, but 20 minutes of prep means you can make them while your coffee brews.
  • The sourdough discard brings a subtle tang that makes people ask for the secret ingredient—which, delightfully, is something most home bakers have sitting around.
  • Fresh blueberries stay bold and juicy instead of sinking to the bottom like in other recipes.
  • That streusel topping is crispy, buttery, and impossible to resist, even if you're not usually a muffin person.
02 -
  • Overmixing the batter is the fastest way to turn tender muffins into dense, tough ones—fold gently and stop the moment you can't see flour streaks anymore.
  • Using frozen blueberries directly without thawing prevents them from staining your batter dark purple and keeps their flavor concentrated instead of weeping into the crumb.
  • Room temperature eggs and milk blend smoothly into the wet mixture, while cold ingredients create little pockets of unmixed ingredients that bake into strange textures.
03 -
  • Weigh your ingredients if you have a scale—it's the most reliable way to get consistent results across batches, and these recipes are precise enough that volume measurements can vary.
  • If your sourdough discard is super thick, whisk it briefly to loosen it before adding to the wet ingredients so it blends smoothly instead of creating lumps.
  • Bake these on a middle oven rack where heat circulates evenly—a too-high rack burns the tops before the centers bake through, while too low creates pale, underbaked bottoms.
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