⭐️ Sourdough Blueberry Lemon Poppy Seed Muffins

Lemon Poppy Seed Sourdough Muffins

Lemon poppy seed sourdough muffins with ricotta are tangy, lightly sweetened and full of bright lemon flavor! Soft, tender and moist.

https://littlespoonfarm.com/lemon-poppy-seed-sourdough-muffins-recipe/

Ingredients

Wet Ingredients

• 8 Tablespoons of butter (room temp)

• 1 cup sugar

• 1 large egg

• 1/2 cup sourdough starter discard

• 1 cup plain greek yogurt, ricotta, or cottage cheese

• Zest of one large lemon

• 1 teaspoon vanilla extract

• 1/2 cup milk

Dry Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1-1/2 tablespoons poppy seeds

• 1 cup blueberries (optional)

Lemon Glaze

• 1 cup powdered sugar

• 2 tablespoons lemon juice

• 1 tablespoon melted butter

• 1/2 cup blueberries (optional)

Instructions

1. Mix Dry Ingredients
1. Whisk dry ingredients (flour, salt, baking powder, baking soda and poppy seeds) together in a bowl and set aside.
2. Optionally - add blue berries in with mixture

2. Mix Wet Ingredients
1. Mix Butter and Sugar together in a mixing bowl
2. Add the egg, sourdough discard, milk, yogurt (or ricotta/cottage cheese), lemon zest and vanilla extract and mix until smooth.

3. Add the wet ingredients to the dry ingredients and mix with the spatula until just combined making sure not to over-mix. The batter will be thick. 

4. Allow mix to rest for 30 minutes or set in fridge overnight

5. Divide mixture evenly into muffin pan lined with paper liners

6. Bake at 375ºF for 20-25 minutes

7. As muffins bake, make the glaze
1. optional - mush blueberries in a muddler
2. Mix the powdered sugar, lemon juice and butter (and muddled blueberries) in a small bowl until smooth

8. Once muffins are done, set out on cooling rack and let cool

9. Once muffins are cooled, drizzle glaze over muffins and enjoy