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Lemon Blueberry Sourdough Discard Muffins

Lemon Blueberry Sourdough Discard Muffin Recipe

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If you’re seeking a delicious way to utilize leftover sourdough starter, our Lemon Blueberry Sourdough Discard Muffin Recipe is the answer! These muffins are a delightful fusion of zesty lemon and juicy blueberries, creating a wonderfully moist and fluffy treat. Perfect for busy mornings, cozy brunches, or as an afternoon snack, they are quick to prepare and ideal for meal prepping. With just a handful of simple ingredients, you’ll have a batch ready in no time. Once you try them, they’ll undoubtedly become a staple in your baking repertoire!

Ingredients

Scale
  • 1 ¼ cup sugar
  • ½ cup butter (room temperature)
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • ½ cup sourdough starter discard
  • ½ cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup wild blueberries

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Cream sugar and butter until light and fluffy.
  3. Mix in eggs, vanilla extract, sourdough discard, sour cream, and lemon zest until combined.
  4. Gently fold in flour, baking powder, baking soda, and salt until just combined.
  5. Toss blueberries with reserved flour then fold into the batter.
  6. Prepare crumb topping by mixing melted butter with brown sugar and flour until crumbly; sprinkle over muffins.
  7. Bake at 425°F for 5 minutes; reduce temperature to 350°F (175°C) and bake for another 18-20 minutes until golden brown.

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