Blueberry Lemon Sourdough Muffins (Print Version)

Moist muffins with fresh blueberries, a hint of lemon, and a crunchy buttery streusel topping.

# What You 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

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, combine 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.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
05 - Carefully fold blueberries into the batter.
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 evenly 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 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The sourdough discard gives you that subtle tang that makes people ask what your secret ingredient is.
  • Fresh blueberries burst with juice while baking, creating little pockets of sweetness throughout.
  • That streusel topping is honestly the best part—crunchy, buttery, and it stays crispy even the next day.
02 -
  • Don't overmix the batter once you combine wet and dry—this is the biggest mistake that turns muffins tough and dense instead of tender and crumbly.
  • Freezing muffins immediately after they cool completely keeps them fresh tasting for up to two months; they thaw beautifully at room temperature.
03 -
  • Keep your sourdough discard in the refrigerator between uses; cold discard is easier to measure and mix than room temperature discard.
  • The secret to streusel that stays crispy is keeping your butter truly cold and not overworking it when you cut it in—coarse, uneven pieces bake up crunchier than a uniform mixture.
Go Back