Lemon Blueberry Sourdough Muffins (Printable Page)

Tender muffins feature juicy blueberries, fresh lemon zest, and a crumb topping enhanced by sourdough discard.

# 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 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 cold unsalted butter, cubed
18 - Pinch of salt
19 - Zest of 1/2 lemon

# Step-by-Step Guide:

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 all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk together eggs, oil, sourdough discard, milk, vanilla extract, lemon zest, and lemon juice until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula until just combined, being careful not to overmix.
05 - Gently fold in blueberries, keeping frozen berries intact if using.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine all-purpose flour, light brown sugar, cold butter cubes, salt, and lemon zest. Use your fingers or a pastry cutter to blend until mixture resembles coarse crumbs.
08 - Sprinkle crumb topping generously over each filled muffin cup.
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 the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond guilt, and these muffins taste genuinely complex because of it.
  • They stay tender and moist for days, which means they're perfect for grabbing on chaotic mornings.
  • That crumb topping isn't fancy or fussy, but it catches the light when it bakes and adds the most satisfying texture.
02 -
  • Frozen blueberries are non-negotiable here, not optional; thawing them releases juice that turns your batter purple and muddy instead of keeping those beautiful pockets of fruit intact.
  • Don't skip the resting period after baking, because pulling them out too early means they crumble apart, but five minutes in the pan lets the structure set just enough to transfer safely.
03 -
  • Room temperature ingredients mix more smoothly and create a more even batter, so pull everything out of the fridge 30 minutes before baking.
  • If you don't have fresh lemon juice, the zest alone carries enough flavor, but the juice adds a brightness that makes the sourdough tang sing.
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