Sourdough Blueberry Lemon Poppy Seed Muffins
Sourdough Blueberry Lemon Poppy Seed Muffins are the perfect morning treat that combines the tartness of fresh blueberries with the zesty brightness of lemon. These muffins are not just delicious; they bring a delightful crunch from poppy seeds and a sweet crumble topping, making them irresistible for breakfast or as an afternoon snack. Easy to prepare, these muffins can be made ahead of time and frozen for later enjoyment. Each bite will transport you to a sunny day, making them a cherished favorite for your family and friends.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 330 grams all-purpose flour (2 1/4 cups)
- 8 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 30 grams poppy seeds (3 Tablespoons)
- 3 grams salt (1/2 teaspoon)
- 200 grams sugar (1 cup)
- 10 grams lemon zest (2 Tablespoons)
- 250 grams sour cream, room temperature (1 cup)
- 240 grams sourdough discard (1 cup)
- 113 grams unsalted butter, melted (1/2 cup)
- 75 grams lemon juice, freshly squeezed (1/3 cup)
- 2 eggs
- 6 grams vanilla extract (1 1/2 teaspoons)
- 200 grams fresh blueberries (1 1/2 cups)
- 55 grams brown sugar (1/4 cup)
- 50 grams white sugar (1/4 cup)
- 50 grams all-purpose flour (1/3 cup)
- 1 gram cinnamon (1/2 teaspoon)
- Pinch of salt
- 57 grams unsalted butter, cold (1/4 cup)
- 30 grams lemon juice, freshly squeezed (2 Tablespoons)
- 120 grams powdered sugar (1 cup)
Instructions
- Prepare the crumble topping by mixing brown sugar, white sugar, flour, cinnamon, salt, and cold butter until crumbly.
- In a large bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
- In another bowl, combine sugar, lemon zest, sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients; stir until just combined. Fold in blueberries gently.
- Preheat oven to 375°F (190°C). Line muffin tin with liners or grease it well. Fill each cavity with batter and sprinkle crumble topping on top.
- Bake for 14 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg