Blueberry Lemon Sourdough Muffins

My sourdough starter was bubbling away on the counter one morning when I realized I had a whole cup of discard staring at me, and I couldn't bear to toss it. That's when these muffins were born—a happy accident that turned kitchen waste into something my family actually fights over at breakfast. The tang from the sourdough plays beautifully against bright lemon and sweet blueberries, while the streusel topping adds that satisfying crunch we all crave. Now I plan my feedings around muffin day.

I brought these to a Sunday potluck last spring, worried they'd get overlooked next to all the fancy pastries. By the time I glanced over, the plate was empty and someone was asking for the recipe—which felt like the highest compliment. That's when I knew this wasn't just a way to use up discard anymore; it was something worth sharing.

Ingredients

• All-purpose flour (2 cups): The backbone of these muffins; it keeps them tender without getting tough, which matters way more than you'd think.
• Granulated sugar (1 cup): Sweetens the batter and helps create that golden, slightly crispy exterior.
• Baking soda (1/2 teaspoon): This reacts with the acidic sourdough discard to give you lift and a subtle tang.
• Baking powder (2 teaspoons): Your second leavening agent, ensuring these muffins rise evenly and stay fluffy.
• Salt (1/2 teaspoon): Balances sweetness and deepens the flavor profile—don't skip it.
• Lemon zest (from 1 large lemon): Bursts with fresh citrus aroma and flavor; use a microplane for the finest, most flavorful shreds.
• Sourdough discard (1 cup): The magic ingredient that adds complexity and moisture while using something you'd normally throw away.
• Whole milk (1/2 cup): Room temperature milk incorporates smoothly and keeps the crumb tender.
• Vegetable oil or melted butter (1/3 cup): Oil keeps these incredibly moist; butter works too if that's what you have on hand.
• Eggs (2 large): Room temperature eggs blend more easily and create structure; pull them out 15 minutes before mixing.
• Vanilla extract (1 teaspoon): A touch of vanilla rounds out the flavors without overshadowing the lemon.
• Fresh or frozen blueberries (1 cup): Keep frozen ones unthawed so they don't bleed into the batter and turn everything gray.
• All-purpose flour for streusel (1/3 cup): Keeps the topping from getting too wet and heavy.
• Granulated sugar for streusel (1/4 cup): Adds sweetness and crunch to the topping.
• Cold unsalted butter (1/4 cup): Cold is crucial here—it creates those little pockets that bake into crunchy, buttery clusters.
• Ground cinnamon (1/2 teaspoon): Warming spice that complements lemon and blueberry without dominating.
• Salt (pinch): A tiny bit brings out all the flavors in the streusel topping.

Instructions

Heat your oven and prepare the tin:

Set your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it well. This step takes two minutes but saves you from frustrated muffin extraction later.

Mix the dry team:

In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and lemon zest. The zest distributes evenly throughout, giving you lemon flavor in every bite.

Bring the wet ingredients together:

In a large bowl, whisk sourdough discard, milk, oil, eggs, and vanilla until smooth and combined. This step is gentle—you're just making sure everything's incorporated.

Combine wet and dry without overmixing:

Pour the dry mixture into the wet ingredients and stir gently with a rubber spatula until just combined. A few small lumps are okay; overmixing develops gluten and makes tough, dense muffins.

Fold in the blueberries:

Carefully fold the blueberries into the batter, turning the bowl and folding rather than stirring to keep them whole. This moment feels gentle and meditative.

Fill the muffin cups:

Divide the batter evenly among the cups, filling each about 3/4 full. A cookie scoop makes this exact and less messy than a spoon.

Make the streusel topping:

In a small bowl, combine flour, sugar, cinnamon, and salt, then cut in cold diced butter using a fork or your fingertips until it resembles coarse breadcrumbs. The butter pieces are what create those satisfying crunchy bits.

Top the muffins:

Sprinkle the streusel generously over each muffin, then gently press it down just slightly so it stays put during baking.

Bake until golden:

Bake for 22–25 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown. Your kitchen will smell absolutely incredible around minute 20.

Cool with patience:

Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This waiting period is hard but essential for proper structure.

Save

There's something satisfying about opening your oven halfway through baking and catching that moment when they're puffed up, the tops turning golden, and the streusel glistening slightly from the heat. It's when you know you made something good.

The Sourdough Secret

Using sourdough discard isn't just economical; it fundamentally changes how these muffins taste and feel. The acidity adds complexity that keeps them from tasting one-dimensional, while the fermentation breaks down gluten slightly, making the crumb more tender. You get moisture too, so they stay soft for days without becoming gummy.

Storage and Make-Ahead Magic

These muffins keep beautifully in an airtight container at room temperature for three days, in the fridge for five, or frozen for up to two months. I've grabbed frozen ones in the morning, let them thaw on the counter while my coffee brews, and felt like I'd made something fresh. You can also prep the dry ingredients the night before and mix everything together in the morning if you want to streamline your breakfast routine.

Flavor Twists Worth Trying

The lemon-blueberry pairing is classic for a reason, but this recipe is flexible enough to play with. For extra brightness, add a tablespoon of lemon juice to the wet ingredients or zest two lemons instead of one. Raspberries and blackberries work beautifully as blueberry swaps, each bringing their own tartness. You could even add a teaspoon of poppy seeds to the batter for texture, or steep your milk with a vanilla bean instead of using extract.

• Try adding 1 tablespoon of lemon juice to the wet mixture for more pronounced citrus flavor.
• Experiment with raspberries, blackberries, or even diced fresh strawberries in place of blueberries.
• A handful of poppy seeds mixed into the batter adds pleasant texture and pairs wonderfully with lemon.

Save

These muffins bridge that perfect space between indulgence and wholesome breakfast—they're tangy enough to feel interesting, fruity enough to feel virtuous, and buttery enough to feel like a treat. Once you start making them, you'll find yourself feeding your sourdough starter more often, just so you'll have plenty of discard on hand.

Recipe FAQs

→ What gives these muffins their tangy flavor?

The tanginess comes from the sourdough discard combined with fresh lemon zest, creating a subtle but distinct citrus note.

→ Can I substitute the blueberries with other fruits?

Yes, raspberries or blackberries work well as alternatives, keeping the fruity freshness intact.

→ How do I make the streusel topping crunchy?

Cutting cold butter into flour and sugar creates coarse crumbs that bake into a crisp, buttery streusel topping.

→ Is it necessary to use sourdough discard?

Sourdough discard adds moisture and a mild tang, but you can substitute with buttermilk or yogurt if needed.

→ How should I store leftovers?

Store muffins in an airtight container at room temperature for up to two days or freeze them for longer freshness.