Lemon Blueberry Sourdough Muffins
These Lemon Blueberry Sourdough Muffins combine delightful flavors and textures, perfect for breakfast or snacks, with bright lemon and sweet blueberries.
Ingredients
For the Crumble Topping
- 55 grams brown sugar adds moisture and a deep sweetness
- 50 grams white sugar balances sweetness
- 50 grams all-purpose flour provides structure
- 1 gram cinnamon adds warmth
- Pinch salt enhances flavor
- 57 grams unsalted butter, cold contributes richness
For the Muffins
- 330 grams all-purpose flour gives structure and texture
- 8 grams baking powder helps muffins rise
- 3 grams baking soda adds leavening
- 30 grams poppy seeds adds texture and nutty flavor
- 3 grams salt enhances overall taste
- 200 grams sugar sweetness
- 10 grams lemon zest adds bright flavor
- 250 grams sour cream, room temperature provides moisture and tang
- 240 grams sourdough discard adds flavor and moisture
- 113 grams unsalted butter, melted provides moisture and richness
- 75 grams lemon juice, freshly squeezed adds brightness
- 2 pieces eggs binds ingredients and adds richness
- 6 grams vanilla extract enhances sweetness
- 200 grams fresh blueberries provides sweetness and burst of juice
- 30 grams lemon juice, freshly squeezed adds extra zing
- 120 grams powdered sugar for the glaze
Instructions
Preparation
- In a medium bowl, prepare the crumble topping by mixing the brown sugar, white sugar, flour, cinnamon, and a pinch of salt. Cut in the cold butter, working quickly to maintain its chill, mixing until the mixture resembles small crumbs. Once combined, place the bowl in the fridge to keep the topping cool.
- Begin making the muffins by preheating your oven to 425°F (220°C). Grease a muffin tin or line it with paper liners to help release the muffins easily after baking.
- In a separate bowl, sift together the flour, baking powder, and baking soda. This aerates the dry components and ensures an even distribution of leavening agents. Add in the poppy seeds and salt, whisking until well combined.
- In another bowl, mix the sugar with lemon zest, allowing the zest's oils to infuse the sugar. To this mixture, add the sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract. Stir until you have a smooth mixture with no lumps.
Mixing
- Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, taking care not to overmix, which could result in tough muffins.
- Once the batter is combined, gently fold in the fresh blueberries. They should be evenly distributed but not crushed, maintaining their shape and the burst of juice they will bring to the muffins.
Baking
- Divide the muffin batter evenly among the prepared muffin cups. Top each muffin with a generous sprinkle of the crumble topping.
- Bake the muffins in the preheated oven for 14 to 15 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on the color to ensure they don’t overbake.
- While the muffins are baking, prepare the glaze by mixing the lemon juice with powdered sugar. Adjust the consistency by adding more sugar or juice until it’s pourable but not too runny.
- Once the muffins are done, remove them from the oven and allow them to cool slightly before drizzling the glaze over each muffin. Serve warm or at room temperature, and enjoy the delightful combination of flavors.
Notes
These muffins are perfect for breakfast or snacks, fresh out of the oven or as a sweet addition to brunch gatherings. They store well at room temperature for two days or can be refrigerated for up to a week.