Lemon Blueberry Sourdough Muffins (Print version)

Moist muffins with juicy blueberries, fresh lemon zest, crumb topping, and sourdough discard for rich flavor.

# What You'll Need:

→ Muffins

01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted butter
09 - 1 cup sourdough discard, unfed
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - Zest of 1 large lemon
13 - 2 tablespoons fresh lemon juice
14 - 1 1/2 cups fresh or frozen blueberries

→ Crumb Topping

15 - 1/2 cup all-purpose flour
16 - 1/3 cup light brown sugar
17 - 1/4 cup unsalted butter, cold and cubed
18 - Pinch of salt
19 - Zest of 1/2 lemon

# 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 both flours, sugar, baking powder, baking soda, and salt.
03 - In a large bowl, whisk eggs, oil, sourdough discard, milk, vanilla extract, lemon zest, and lemon juice until well combined.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold blueberries into the batter, being careful not to crush them.
06 - Divide batter evenly among the muffin cups, filling each approximately 3/4 full.
07 - Combine flour, brown sugar, cold butter, salt, and lemon zest in a small bowl. Use your fingers or a pastry cutter to blend until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously 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 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Your sourdough discard finally has a worthy purpose instead of going down the drain.
  • The tangy, complex flavor from the discard makes these muffins taste far more interesting than standard breakfast treats.
  • That crumb topping creates the most satisfying crunch and stays crispy even the next day.
  • They're perfectly moist without being dense, thanks to the balance of whole wheat and all-purpose flour.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients—lumps are actually your friend here because they keep muffins tender rather than tough.
  • Using unfed sourdough discard straight from the fridge is non-negotiable; feeding it changes the fermentation state and can affect how your muffins rise.
03 -
  • Measure your flours by spooning them into the measuring cup and leveling off, rather than scooping directly from the bag—this prevents packing and ensures the right ratio.
  • Zest your lemon before cutting it in half for juice; you'll have better control and won't waste any of that precious zest.
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