Blueberry Lemon Sourdough Muffins (Print)

Moist, tangy muffins bursting with blueberries and lemon, topped with a crunchy, buttery streusel.

# Ingredients:

→ 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

# Instructions:

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 together sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth and well combined.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold blueberries into batter, being careful not to crush them or overwork the mixture.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, mix flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle streusel mixture evenly over the top of 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 to cool completely.

# Pro Tips:

01 -
  • They stay moist for days: The sourdough discard creates a tender crumb that doesn't dry out, even by day three.
  • That streusel is dangerously addictive: The buttery, cinnamon-touched crumble on top becomes your favorite reason to reach for a second one.
  • You'll finally use that sourdough starter: No more guilt about throwing away discard when these muffins turn it into breakfast gold.
02 -
  • Don't overmix the batter—it's the quickest way to dense, rubbery muffins: Stir just until the dry ingredients disappear, even if lumps remain; the oven will finish the job.
  • Room temperature ingredients matter more than you'd think: Cold eggs and milk won't incorporate smoothly, leaving you with uneven texture and occasional streaks of unmixed flour.
03 -
  • Use a small ice cream scoop to fill muffin cups: It ensures even portions so all 12 muffins bake at the same rate and finish together.
  • Weigh your flour if possible: Scooping and leveling introduces air pockets that can throw off the ratio; 250 grams is the sweet spot for texture.
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