Lemon Blueberry Sourdough Muffins

There's something quietly magical about using up sourdough discard in ways that feel less like waste and more like transformation. One afternoon, while staring at a jar of bubbly starter I'd neglected to feed, I remembered a farmer's market conversation about how the tanginess of sourdough could brighten breakfast bakes. That same day, blueberries were on sale, and I had a lemon sitting on the counter. What emerged from the oven was these muffins, tender and unexpectedly complex, with a little crumb topping that turned golden and crunchy.

I brought a batch to a friend who'd been going through a rough week, and she ate one while we sat on her porch without saying much of anything. When she reached for a second, she just smiled and said the lemon reminded her that things were getting better. I've made them dozens of times since, and that quiet moment is always what comes back to me.

Ingredients

• All-purpose flour (1 cup, 120 g): Provides structure without being heavy; it's your foundation that keeps these muffins tender rather than tough.
• Whole wheat flour (1 cup, 125 g): Adds earthiness and keeps things moist, but don't skip the all-purpose flour or they'll turn dense and gritty.
• Granulated sugar (1 cup, 200 g): Creates tenderness and helps the crumb stay soft; it's essential to the texture, not just sweetness.
• Baking powder (1 tsp) and baking soda (1/2 tsp): The soda reacts with the acidic sourdough discard and lemon juice, giving you that perfect rise and slight tang.
• Salt (1/2 tsp): Don't skimp here; it makes every flavor pop and balances the sweetness beautifully.
• Large eggs (2): Bind everything together and add richness without heaviness.
• Vegetable oil or melted butter (1/2 cup, 120 ml): Oil keeps things moister longer, but butter adds flavor; choose based on your mood.
• Sourdough discard (1 cup, 240 g): This is where the magic lives, adding complexity and keeping the crumb tender for days.
• Whole milk (1/2 cup, 120 ml): Adds richness and helps the lemon flavor sing.
• Vanilla extract (1 tsp): Rounds out the citrus without competing with it.
• Lemon zest (from 1 large lemon) and lemon juice (2 tbsp): Both are essential; the zest gives you little bursts of flavor while the juice adds moisture and tang.
• Fresh or frozen blueberries (1 1/2 cups, 225 g): If frozen, don't thaw them or they'll bleed into the batter and lose their shape; cold berries stay intact and pop with juice.
• All-purpose flour for topping (1/2 cup, 65 g): Creates the base of your crumb layer.
• Light brown sugar (1/3 cup, 65 g): Adds moisture and a subtle molasses note that deepens the crumb topping.
• Cold unsalted butter (1/4 cup, 60 g): Cubed cold butter creates those desirable irregular crumbs; if it's warm, you'll get a paste instead.
• Pinch of salt for topping: Heightens the caramel-like flavor of the brown sugar.
• Lemon zest (from 1/2 lemon): Gives the topping brightness and prevents it from tasting one-dimensional.

Instructions

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Heat your oven and prepare the tin:

Set the oven to 375°F (190°C) and line your muffin tin with paper liners or grease each cup thoroughly. This prevents sticking and makes cleanup genuinely pleasant.

Combine your dry ingredients:

In a medium bowl, whisk together both flours, sugar, baking powder, baking soda, and salt. You're creating an even distribution so nothing clumps up later when you fold in the wet mixture.

Build your wet base:

In a large bowl, whisk eggs, oil, sourdough discard, milk, vanilla, lemon zest, and lemon juice until everything is well combined. The mixture should smell almost like a lemon cake at this point, which is a good sign.

Fold gently with intention:

Gradually fold the dry ingredients into the wet mixture using a rubber spatula, stopping as soon as you don't see flour streaks anymore. Overmixing develops gluten and makes the crumb tough, so resist the urge to fully incorporate everything into smoothness.

Add blueberries last:

Gently fold in the blueberries, being careful not to crush them; their juice should stay inside the berry, not spread throughout the batter.

Fill your muffin cups:

Divide the batter evenly, filling each cup about 3/4 full. This gives the muffins room to rise without overflowing and ensures even baking.

Create your crumb topping:

In a small bowl, combine flour, brown sugar, cold butter cubes, salt, and lemon zest. Using your fingertips or a pastry cutter, blend until the mixture looks like coarse crumbs with pea-sized butter pieces still visible. If it looks too wet or paste-like, your butter wasn't cold enough.

Top with crumbs:

Sprinkle the topping generously over each muffin, pressing it down gently so it stays in place while baking.

Bake until golden:

Bake for 22-25 minutes, checking at the 22-minute mark by inserting a toothpick into the center of a muffin. It should come out clean or with just a crumb or two, and the tops should be deep golden brown, almost burnished.

Cool with patience:

Let the muffins sit in the pan for 5 minutes so they firm up slightly, then transfer to a wire rack. This prevents them from getting soggy on the bottom while still staying warm enough to eat.

Save

My neighbor knocked on my door one morning because she smelled them baking and genuinely asked if I'd opened a bakery. We ended up eating three together at her kitchen table while she told me about her grandmother's lemon cake recipe, and somewhere in that conversation, these muffins stopped being a way to use up discard and became something that connected us to different memories altogether.

Why Sourdough Discard Changes Everything

Using sourdough discard in your batter isn't just economical; it fundamentally changes how the muffin tastes and feels. The starter adds acidity that reacts with baking soda to create lift, and it introduces moisture that keeps the crumb tender for days without drying out. There's a subtle complexity that you don't get from regular muffins, something almost savory underneath the sweetness. I've noticed that these muffins actually taste better on day two or three, when the flavors have had time to meld and the sourdough tang becomes more pronounced.

The Lemon and Blueberry Balance

One of the first batches I made, I skipped the lemon juice because I worried it would be too sour. The muffins tasted one-dimensional and almost cloying, even though nothing was actually wrong with them technically. Adding both zest and juice creates this push-pull moment in your mouth where the tartness wakes up the sweetness instead of competing with it. The blueberries sweeten without overwhelming, and together they create something that feels lighter than it actually is.

Storage and Serving Secrets

These muffins stay fresh in an airtight container for up to four days, which is longer than most muffins because of the moisture from the sourdough discard. They're genuinely good at room temperature, but they're transcendent when you warm them for 15 seconds in the microwave and top with a small pat of butter that melts into the crumb. They pair unexpectedly well with bitter tea or even black coffee, and I've found they're one of those rare baked goods that work equally well at breakfast or as an afternoon snack when you're craving something both comforting and bright.

• Store in an airtight container at room temperature for up to four days, or freeze individual muffins for up to three months.
• Warm before serving if they've been sitting to bring back the tender texture and let the crumb topping regain its crunch.
• Don't refrigerate them because the cold will actually accelerate staling, even though it feels counterintuitive.

Quickly air fry vegetables, roast proteins, bake snacks, and reheat leftovers for easy everyday meals.

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Save

These muffins became my answer to the question of what to do with sourdough discard, but they've somehow become so much more than that. Every batch feels like catching a moment where breakfast stops being routine and becomes something you actually look forward to.

Recipe FAQs

→ What role does sourdough discard play?

Sourdough discard adds a subtle tang and complexity to the muffins, enhancing flavor and improving texture.

→ Can frozen blueberries be used?

Yes, frozen blueberries can be incorporated directly without thawing to avoid extra moisture in the batter.

→ How is the crumb topping prepared?

The crumb topping is made by blending cold butter with flour, brown sugar, salt, and lemon zest to create coarse crumbs, which are sprinkled on before baking.

→ Can whole wheat flour be substituted?

Substituting whole wheat flour with all-purpose flour will yield a lighter, more tender muffin texture.

→ What is the ideal baking temperature?

Preheat the oven to 375°F (190°C) and bake the muffins until golden and a toothpick comes out clean, about 22–25 minutes.