Lemon Blueberry Sourdough Muffins (Printable)

Moist, tangy muffins with blueberries and lemon zest topped with a tender crumb, enriched by sourdough flavor.

# What You'll Need:

→ Muffin Batter

01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted butter
09 - 1 cup sourdough discard, unfed
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - Zest of 1 large lemon
13 - 2 tablespoons fresh lemon juice
14 - 1 1/2 cups fresh or frozen blueberries

→ Crumb Topping

15 - 1/2 cup all-purpose flour
16 - 1/3 cup light brown sugar
17 - 1/4 cup unsalted butter, cold and cubed
18 - Pinch of salt
19 - Zest of 1/2 lemon

# How to Make It:

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 both flours, sugar, baking powder, baking soda, and salt.
03 - In a large bowl, whisk eggs, oil, sourdough discard, milk, vanilla extract, lemon zest, and lemon juice until well combined.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
05 - Gently fold in the blueberries, preserving their shape.
06 - Divide the batter evenly among the muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, combine flour, brown sugar, cold butter cubes, salt, and lemon zest. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each muffin.
09 - Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • That crumb topping shatters between your teeth while the inside stays impossibly moist and tender without feeling heavy.
  • The sourdough discard actually makes these taste more sophisticated than basic muffins, like you've unlocked some baking secret.
  • You get to use up that jar of starter gathering dust in your fridge instead of feeling guilty about waste.
  • Frozen blueberries work just as well as fresh, so there's no seasonal excuse to skip making them.
02 -
  • Do not thaw frozen blueberries before adding them; the ice crystals inside keep them from bleeding color and breaking down during mixing and baking.
  • Your sourdough discard should be unfed and at room temperature, not straight from the cold fridge, or it will throw off your batter temperature and baking time.
  • The crumb topping only works if your butter stays cold, so cube it right before you make the topping and work quickly with your fingers.
  • These muffins continue to set as they cool, so don't judge the doneness by the tops alone; the toothpick test is your honest answer.
03 -
  • Room temperature sourdough discard mixes in smoothly and keeps your batter temperature consistent, so take it out of the fridge 30 minutes before baking.
  • If you want to add nuts to the crumb topping, chop them small so they stay crunchy instead of getting chewy, and add them directly to the flour mixture.
  • A zester is worth owning just for the amount of oils you extract; a microplane grater does the job beautifully and gives you fluffy, fragrant zest.
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