My Day As A Homemaker Of 5 Kids | Kitchen Edition

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Sourdough Lemon Berry Muffins:

MAKES 12
(25 minutes prep, 30 minute cook time)

-1 cup bubbly sourdough starter
-1/3 cup softened butter (can use vegan)
-1 1/2 tsp vanilla
-1 cup milk (I use unsweetened cashew milk)
-1 egg
-1/2 cup cane sugar
-1/2 tsp finely grated lemon peel
-1 3/4 cup all purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 cup frozen raspberries
-1/2 cup frozen blueberries

Preheat oven to 350 degrees.

In a medium bowl, combine your wet ingredients including the lemon peel and sugar using a beater or stand mixer. Mix until just combined. Lay a sieve overtop of the bowl and put in the flour, baking powder, baking soda and sea salt. Slowly stir the flour mixture in the sieve to combine the dry ingredients while sifting it down into the bowl. Remove the sieve and fold in the ingredients until combined. Add in your berries and fold in again.

Put your batter into your muffin pan. Either grease the cups or use muffin liners. I also like placing these in my silicone muffin pan when I don’t have muffin liners on hand!

Bake for 25-30 minutes.

Store at room temperature for 2 days or in the fridge for 7-10 days!

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