Lemon Blueberry Sourdough Muffins (Printable Version)

Tangy lemon and fresh blueberries create moist muffins with a crunchy sourdough crumb topping.

# What You'll Need:

→ Muffins

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
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - Zest of 1 large lemon
13 - 2 tablespoons 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, lemon zest, and lemon juice until well combined.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Gently fold in the blueberries to distribute evenly throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, brown sugar, cold butter, 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, or 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 Advice:

01 -
  • Sourdough discard transforms boring muffins into something complex and crave worthy without any extra fuss.
  • They actually stay soft and moist for days, which means you can make a batch and enjoy it all week without guilt.
  • The crumb topping adds that bakery quality texture that makes people ask for the recipe.
02 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs and milk out of the fridge 30 minutes before you start if you want the batter to emulsify properly.
  • The sourdough discard needs to be unfed and slightly bubbly, not at peak activity, because you want the flavor without aggressive rising that'll make your muffins dome weirdly.
03 -
  • Don't open the oven door before 20 minutes have passed, because the sudden temperature drop can deflate all your careful work and leave you with sad, dense muffins.
  • If you want crunchier crumb topping, toss the mixture with an extra tablespoon of melted butter before sprinkling it on the muffins so it gets toasted and crispy rather than just staying in little nuggets.
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