Lemon Blueberry Sourdough Muffins (Printable)

Moist muffins featuring juicy blueberries, fresh lemon zest, and a tender crumb topping with sourdough flavor.

# 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

# Directions:

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 all-purpose flour, whole wheat flour, 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 dry ingredients into wet mixture until just combined, being careful not to overmix.
05 - Gently fold blueberries into the batter, preserving their integrity.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, combine flour, brown sugar, cold cubed butter, salt, and lemon zest. Using your fingers or a pastry cutter, blend until 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 gives these muffins a subtle tang that makes the blueberries taste more alive, not just sweet.
  • They're moist for days because of the oil and discard, so you're not gnawing on a hockey puck by Wednesday.
  • The crumb topping feels indulgent but takes five minutes, which is basically cheating.
02 -
  • Don't thaw frozen blueberries or they'll sink to the bottom and bleed purple throughout, so keep them frozen until they go into the batter.
  • Overmixing is the enemy here, a few flour streaks left behind is better than a tough, dense muffin.
  • Your sourdough discard doesn't need to be at peak activity, cold and unfed is actually ideal for these.
03 -
  • Weigh your flours if you can, spooning and leveling is less reliable and can make your muffins dry.
  • Keep all your wet ingredients at room temperature before mixing so they emulsify properly and create a smooth, tender crumb.
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