Lemon blueberry Sourdough muffins

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these Lemon Blueberry Sourdough Muffins will quickly become your favorite! They’re soft, fluffy, and lightly tangy, thanks to the magic of sourdough discard.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

Wet Ingredients

  • ½ cup (120g) sourdough discard (unfed)

  • ½ cup (100g) granulated sugar

  • ¼ cup (50g) brown sugar

  • ½ cup (113g) unsalted butter, melted and cooled

  • 2 large eggs

  • ½ cup (120ml) milk (or buttermilk)

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 2 tbsp fresh lemon juice

Mix-ins

  • 1 cup (150g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

  • Instructions

    1. Preheat & Prep:

      • Preheat your oven to 375°F (190°C).

      • Line a muffin tin with paper liners or grease it lightly.

    2. Mix Dry Ingredients:

      • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    3. Combine Wet Ingredients:

      • In a large bowl, whisk the sourdough discard, granulated sugar, and brown sugar until smooth.

      • Add the melted butter, eggs, milk, vanilla extract, lemon zest, and lemon juice. Mix well.

    4. Combine Wet & Dry:

      • Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing.

    5. Add Blueberries:

      • Gently fold in the blueberries. The batter will be thick.

    6. Fill Muffin Cups:

      • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

    7. Bake:

      • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

    8. Cool & Enjoy:

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

    Tips for the Best Muffins

    • If using frozen blueberries, do not thaw them before adding to the batter.

    • For an extra burst of flavor, sprinkle a little coarse sugar on top before baking.

    • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

    Enjoy your delicious Lemon Blueberry Sourdough Muffins! 🍋🫐😋

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