Sourdough Lemon Blueberry Cookies (Blueberry Muffin Cookies)

Lemon Blueberry Cookies

When I decided to develop a recipe for sourdough lemon blueberry cookies, I wanted to make sure the lemon flavor was prominent. So, I used fermented lemon rind in my cookies instead of lemon zest. If you’ve never baked with fermented lemon and have some in your fridge, you have to try it! It’s so darn good.

I think I’ll use fermented lemon rind instead of zest in baking recipes more often. I find the fermented lemon rind more floral and fragrant than lemon zest.

Now, you can use regular lemon zest in these cookies if you don’t have any salt-cured lemons; these cookies will still be wonderful with lemon zest.

One more note about the lemon flavor. I call for lemon extract in this recipe. No, you cannot substitute lemon extract with lemon juice. Extra lemon juice will add too much moisture to the cookie dough, and the cookies may not come out with the right texture.

Sourdough Cookies with Fresh Blueberries

I suggest using fresh blueberries to make these cookies. You can use frozen blueberries, but if you do, you must ensure you drain them well before incorporating them. You’ll want to drain the frozen berries through a mesh sieve, pressing them to remove as much moisture as possible.

I also incorporated blueberry preserves into the cookie dough for extra blueberry flavor, and I’m so glad I did. It made the cookies swirly and cute and brought out the blueberry flavor.

Blueberry Muffin Cookies

These cookies taste like the best part of a blueberry muffin, the muffin top. They’re delicious and perfect for spring.

Here are all the ingredients you need to make these lemon blueberry cookies:

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• organic cane sugar
• organic brown sugar
• lemon extract
• 1 egg + 1 egg yolk
• Fermented lemon rind rinsed well and finely minced (or Zest of 2 lemons)
• Sourdough starter (active and hydrated, or discard)
• fresh blueberries
• blueberry preserves

Making Lemon Blueberry Cookies with Sourdough Starter

Making cookies with a sourdough starter is all about how you mix the ingredients. The order you mix your ingredients is the most important part.

You must mix the sourdough starter with the wet ingredients and sugar before you add any dry ingredients. Also, I want to mention that you can use an active starter or discard. If you want to use discard, it should be at room temperature for the best results. Just follow the directions on the recipe card below, and you won’t have any problems.

As for storing the cookie dough, you can ferment the cookie dough in the fridge overnight before forming the cookie dough balls and baking.

When I make a batch of these cookies, I ferment them overnight in the fridge, then shape the dough into balls the next day. This recipe at 1x makes about 20 cookies, so usually bake six, then freeze the rest.

To bake the frozen cookie dough, just put the ball on a parchment paper-lined sheet pan, then bake as usual.

Sourdough Discard

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Sourdough Lemon Blueberry Cookies (Blueberry Muffin Cookies)

This is the best lemon blueberry cookie recipe! These lemon blueberry cookies are made with fresh blueberries, fermented lemon, and sourdough starter for the most fantastic texture and flavor. I like to call these blueberry muffin cookies because they taste just like the top of a blueberry muffin!

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• Prep: 15 minutes
• Cook: 20 minutes
• Total Time: 35 minutes

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Ingredients

• 340 grams all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 230 grams unsalted butter, room temp, soft
• 250 grams organic cane sugar
• 55 grams organic brown sugar
• 1 tsp lemon extract
• 1 tsp lemon juice
• 1 egg room temp
• 2 tablespoons fermented lemon rind, rinsed well and finely minced (or Zest of 2 lemons)
• 100 grams sourdough starter (active, hydrated)*
• 1 1/2 cup fresh blueberries
• 1/4 cup blueberry preserves

Instructions

1. Before getting started make sure your butter and egg are room temperature.
2. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter, cane sugar, and brown sugar together until combined.
3. Scrape down the bowl and add the egg, lemon extract, lemon juice, fermented lemon (or zest) and sourdough starter. If you are using fermented lemon, be sure to rinse it well, remove the pulp and finely mince the rind.
4. Mix well until light and fluffy.
5. In a separate bowl sift together the flour, baking soda, baking powder and salt.
6. Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
7. Wash the blueberries, drain them well and pat dry with paper towels.
8. Fold in the fresh blueberries and blueberry preserves until just combined. You want the blueberry jam to be swirly through the dough, not full incorporated.
9. Cover the bowl with plastic wrap or reusable beeswax wrap and refrigerate the dough overnight.
10. Roll the cookie dough into balls. Roll the balls through some cane sugar to lightly coat them before baking.
11. Drop them 2 inches apart on the prepared cookie sheet.
12. Bake at 375°F for 15-18 minutes until the cookies are set on the edges.
13. Allow to cool completely on the pan.

Notes

• how hydrated your starter is can influence the final texture of the cookies. I use a thick starter. A 100% (1:1) hydration starter may result in thinner cookies.
• if you want to use discard instead of an active starter, ensure it is at room temperature.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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