Blueberry Lemon Sourdough Muffins

There's something magical about opening the oven to find muffins with golden-brown tops and a streusel crust that crackles under your teeth. I discovered these blueberry lemon sourdough muffins on a Tuesday morning when I had sourdough discard lingering in my fridge and fresh blueberries from the farmer's market sitting on the counter. The tanginess of the sourdough balanced perfectly with bright lemon zest, and somehow, using that unfed starter made them impossibly moist. My kitchen smelled like butter and citrus for hours afterward, and I couldn't stop sneaking them warm from the rack.

I brought a batch to my neighbor who'd just had a baby, still warm in a basket wrapped with kitchen towels. She texted me later that they were the only thing that made sense to eat at 3 a.m., and suddenly these muffins became more than breakfast—they became an act of showing up for someone. Now I bake them whenever I need a small gesture that feels personal and unrushed.

Ingredients

• All-purpose flour (2 cups): This is your structure—don't skip measuring by weight if you can, as scooping and settling mess with ratios.
• Granulated sugar (1 cup): The sweetness balances the sourdough's tang beautifully, but feel free to reduce by a quarter cup if you prefer less sugar.
• Baking soda and baking powder (1/2 teaspoon and 2 teaspoons): This combination works together; the baking soda reacts with the sourdough's acidity while the powder provides lift.
• Lemon zest (1 large lemon): Microplane it fresh—bottled zest won't give you those little bursts of brightness that make people ask what that flavor is.
• Sourdough discard (1 cup): Use it unfed and straight from the fridge; it doesn't need to be bubbly or active, just that slightly funky starter you'd normally toss.
• Whole milk and vegetable oil (1/2 cup and 1/3 cup): Room temperature milk incorporates smoothly, and neutral oil keeps these tender without heaviness.
• Eggs and vanilla (2 large, room temperature, 1 teaspoon): Cold eggs don't blend as easily, so set them out while you prep—it makes a difference.
• Fresh or frozen blueberries (1 cup): Don't thaw frozen ones; they stay intact instead of turning the batter purple and muddy.
• Streusel butter (1/4 cup cold, diced): Cut it into pieces before mixing so the topping stays crumbly instead of turning into a paste.

Instructions

Get your oven ready and prep your pan:

Heat the oven to 375°F and line a 12-cup muffin tin with paper liners—this makes cleanup effortless and helps muffins bake evenly. If you prefer, grease the cups well with a little oil or cooking spray.

Mix the dry ingredients together:

In a medium bowl, whisk flour, sugar, baking soda, baking powder, salt, and lemon zest until the zest is evenly distributed. This ensures the lemon flavor spreads throughout instead of clumping in one spot.

Combine the wet ingredients:

In a large bowl, whisk together sourdough discard, room temperature milk, oil, eggs, and vanilla until it looks smooth and slightly thick. This is where the muffins begin to get their tender, moist character.

Bring wet and dry together gently:

Pour the dry mixture into the wet ingredients and stir with a rubber spatula until just combined—a few flour streaks are totally fine. Overmixing develops gluten and makes muffins tough and tunneled, so resist the urge to get it perfectly smooth.

Fold in the blueberries:

Add the blueberries and fold them in carefully so they distribute evenly without breaking apart. If you're using frozen berries, they go in straight from the freezer and will thaw as the muffins bake.

Fill the muffin cups:

Divide the batter evenly among the 12 cups, filling each about three-quarters full. Use a small ice cream scoop for consistent portions that bake at the same rate.

Make the streusel topping:

In a small bowl, mix flour, sugar, cinnamon, and salt, then cut in the cold butter with a fork or your fingertips until it looks like coarse breadcrumbs. Don't overwork it or the topping won't be crumbly—a few pea-sized butter pieces are exactly what you want.

Top each muffin:

Sprinkle the streusel evenly over each muffin, dividing it so everyone gets their fair share of crunch. It's tempting to pile it on, but restraint rewards you with a more balanced bite.

Bake until golden:

Bake for 22 to 25 minutes; they're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and feel springy when you gently press one.

Cool before serving:

Let them rest in the pan for 5 minutes so they firm up enough to handle, then transfer to a wire rack to cool completely. They're wonderful warm, but they're also delicious at room temperature or even slightly cool the next morning.

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One afternoon, my friend Sarah bit into one of these still-warm and said it tasted like someone had bottled sunshine and mixed it into breakfast. That's when I realized these muffins work because they're not trying too hard—the sourdough, the lemon, the berries, and that crunch of streusel all trust each other to do their part.

The Sourdough Secret

Using sourdough discard instead of extra leavening is a game-changer that caught me off-guard the first time I tried it. The starter's natural acidity reacts with the baking soda to create lift, and it adds a subtle tangy note that makes people lean in and take another bite wondering what they're tasting. It's also a guilt-free way to use discard instead of watching it go down the drain, which means you can bake these guilt-free and often.

Blueberry and Lemon Together

Lemon zest is the real star here because fresh zest carries brightness that juice can't match on its own. If you love aggressive lemon flavor, a tablespoon of fresh lemon juice stirred into the wet ingredients before baking pushes it further without drying out the crumb. The blueberries soften slightly during baking and release their juice, creating little pockets of fruit flavor that scatter throughout each bite.

Storage and Making Them Last

These muffins age beautifully, staying tender and flavorful for three days in an airtight container at room temperature. For longer storage, wrap them individually in plastic wrap and freeze in an airtight container for up to two months—they thaw at room temperature in about an hour and taste nearly as good as fresh-baked.

• Room temperature storage: Keep them in an airtight container on the counter for up to three days without any loss of moisture or charm.
• Flavor variations to try: Swap blueberries for raspberries or blackberries, or add a teaspoon of poppy seeds to the dry ingredients for texture.
• Extra lemon lovers: Add lemon juice to the wet mixture and consider a light lemon glaze drizzled over cooled muffins for an extra burst.

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These muffins prove that the best breakfast recipes are the ones you return to again and again, always finding a reason to make them. They're breakfast when you have time to sit and savor, and they're comfort when you need something that feels personal and thoughtful.

Recipe Q&A

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to avoid excess moisture in the batter.

→ What does sourdough discard add to the muffins?

Sourdough discard provides a subtle tang and improves texture, making muffins moist and tender.

→ How should the streusel topping be prepared?

Combine flour, sugar, cinnamon, and salt, then cut in cold butter until crumbly before sprinkling over the batter.

→ Can the muffins be frozen for later?

Yes, they freeze well when stored airtight for up to two months and can be thawed before serving.

→ Is it necessary to use whole milk in the batter?

Whole milk helps achieve a moist texture, but you can substitute with other milk types if preferred.

→ What temperature and time are best for baking?

Bake at 375°F (190°C) for 22–25 minutes until tops are golden and a toothpick inserted comes out clean.