Blueberry Lemon Sourdough Muffins (Print)

Tangy, moist muffins with fresh blueberries, lemon zest, and a crunchy streusel topping.

# Components:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1 cup sourdough discard, unfed
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil or melted butter
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries

→ Streusel Topping

13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, diced
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt

# 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 flour, sugar, baking soda, baking powder, salt, and lemon zest. Set aside.
03 - In a large bowl, whisk sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth and well combined.
04 - Add dry ingredient mixture to wet ingredients and stir gently until just combined, being careful not to overmix.
05 - Carefully fold blueberries into batter using a rubber spatula, preserving their shape.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Sprinkle streusel topping evenly over each muffin.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
10 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack for complete cooling before serving.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose, and these muffins taste way more interesting than regular ones.
  • The streusel is ridiculously easy to make but tastes like you spent real time on it.
  • They're moist and tender without feeling heavy, perfect alongside coffee or as a sneaky afternoon snack.
02 -
  • Frozen blueberries are your friend—they stay whole and don't turn your batter gray like thawed ones do.
  • Room temperature ingredients blend together more easily, so pull your eggs and milk out of the fridge about 15 minutes before you start.
  • The sourdough discard adds moisture and tang, which means these muffins stay fresh longer than regular ones.
03 -
  • Don't skip the room temperature ingredient step—cold eggs and milk mix unevenly and can create dense pockets.
  • The cold butter in the streusel is essential; if it starts to soften, pop it and your bowl in the freezer for five minutes.
  • A simple glaze made from powdered sugar and lemon juice drizzled on top takes these from excellent to absolutely unforgettable.
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