Blueberry Lemon Sourdough Muffins

There's something magical about the combination of tangy sourdough, bright lemon zest, and juicy blueberries—all crowned with a golden, buttery streusel topping. These Blueberry Lemon Sourdough Muffins are the perfect way to transform your sourdough discard into a bakery-worthy treat that's moist, flavorful, and absolutely irresistible. Whether you're looking for a wholesome breakfast option, an afternoon snack, or a delightful dessert, these muffins deliver on every level.

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The beauty of these muffins lies in their perfect balance of flavors and textures. The sourdough discard provides a subtle tang that complements the brightness of fresh lemon zest, while the blueberries burst with sweetness in every bite. The streusel topping transforms these from simple muffins into something truly special—adding a delightful crunch that contrasts beautifully with the soft, tender crumb beneath.

Ingredients

• For the Muffins: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, zest of 1 large lemon, 1 cup (240 ml) sourdough discard (unfed), 1/2 cup (120 ml) whole milk (room temperature), 1/3 cup (80 ml) vegetable oil or melted butter, 2 large eggs (room temperature), 1 teaspoon pure vanilla extract, 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
• For the Streusel Topping: 1/3 cup (45 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1/4 cup (55 g) cold unsalted butter (diced), 1/2 teaspoon ground cinnamon, pinch of salt

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1: Prepare the Oven and Muffin Tin

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, and lemon zest. Set aside.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth and well combined.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix—a few lumps are perfectly fine.

Step 5: Fold in the Blueberries

Fold in the blueberries carefully to avoid crushing them.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7: Make the Streusel Topping

In a small bowl, mix flour, sugar, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.

Step 8: Add the Streusel

Sprinkle the streusel evenly over each muffin.

Step 9: Bake

Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Step 10: Cool

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best results, make sure your eggs and milk are at room temperature—this helps create a smoother batter and ensures even baking. When folding in the blueberries, be gentle to prevent them from breaking and turning the batter purple. If using frozen blueberries, do not thaw them first; this prevents excess moisture and color bleeding. The key to a good streusel is keeping the butter cold—this creates those perfect crumbly pieces that add wonderful texture to the finished muffins.

Varianten und Anpassungen

These muffins are wonderfully versatile and easy to customize. For extra lemon flavor, add 1 tablespoon of lemon juice to the wet ingredients. You can substitute raspberries or blackberries for the blueberries if desired—both work beautifully with the lemon and sourdough tang. For a dairy-free version, use plant-based milk and replace the butter in the streusel with coconut oil. If you prefer a sweeter topping, increase the sugar in the streusel by 2 tablespoons. You can also add a simple lemon glaze by whisking together powdered sugar and lemon juice, then drizzling it over cooled muffins.

Serviervorschläge

These Blueberry Lemon Sourdough Muffins are delicious served warm with a pat of butter melting on top, or enjoyed at room temperature alongside your morning coffee or tea. They make an elegant addition to a weekend brunch spread, paired with fresh fruit, yogurt, and scrambled eggs. For a more indulgent treat, serve them slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream. They also pack beautifully for picnics, lunchboxes, or as a thoughtful homemade gift for friends and neighbors.

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These Blueberry Lemon Sourdough Muffins with Streusel are more than just a way to use up sourdough discard—they're a testament to how simple ingredients can come together to create something truly special. The tangy sourdough base, bright lemon zest, juicy blueberries, and crunchy streusel topping make every bite a delightful experience. Whether you're baking for your family, bringing treats to share, or simply treating yourself, these muffins are sure to become a beloved staple in your baking repertoire.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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Common Recipe Questions

→ What gives these muffins their tangy flavor?

The tangy flavor comes from the combination of lemon zest and sourdough discard incorporated into the batter.

→ Can I substitute frozen blueberries?

Yes, frozen blueberries can be used directly without thawing to prevent the batter from turning purple.

→ How is the streusel topping made?

Streusel is made by cutting cold butter into a mixture of flour, sugar, cinnamon, and salt until crumbly, then sprinkled over the muffins before baking.

→ What baking temperature and time are recommended?

Bake the muffins at 375°F (190°C) for 22 to 25 minutes until golden brown and a toothpick comes out clean.

→ Can these muffins be frozen for later?

Yes, they freeze well when stored in an airtight container for up to two months.

→ What dairy ingredients are used in these muffins?

The recipe includes whole milk and unsalted butter for moisture and richness.