Blueberry Lemon Sourdough Muffins (Print Version)

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

# What You'll Need:

→ 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

# Steps to Follow:

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 the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Carefully fold blueberries into the batter using a rubber spatula, preserving their integrity.
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 diced butter using a fork or fingertips until mixture resembles coarse breadcrumbs.
08 - Distribute streusel topping evenly over each muffin, pressing lightly.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center emerges clean and tops are golden brown.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Additional Tips::

01 -
  • Makes excellent use of sourdough discard without any waste
  • Perfectly balanced flavors with tangy sourdough, bright lemon, and sweet blueberries
  • Crunchy streusel topping adds irresistible texture
  • Moist and tender crumb that stays fresh for days
  • Freezer-friendly for easy meal prep
  • Simple ingredients you likely already have on hand
02 -
  • Don't overmix the batter—stir just until the dry ingredients are moistened for tender muffins
  • Room temperature ingredients blend more smoothly and create better texture
  • Fill muffin cups evenly for uniform baking
  • Use a cookie scoop for perfectly portioned muffins every time
  • Store cooled muffins in an airtight container at room temperature for up to 3 days
  • Freeze muffins for up to 2 months—thaw at room temperature or warm briefly in the microwave
  • Test for doneness with a toothpick; it should come out clean or with just a few moist crumbs
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