Blueberry Lemon Sourdough Muffins

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Sourdough muffins.

Such a staple in my house. Something that I’ve experimented with time and time again which you will see plastered here throughout Blooming Through Motherhood. Sourdough muffins give off a certain vibe and if my kids will eat them, then I consider them a win for all people who even think about making one of my recipes.

With muffins I use to try to make a big batch on Sunday’s to last us through the week but that rarely happens because these sourdough muffins are just that good. Especially when you combine blueberry and lemon…you’re in for special treat.

If you don’t have an active sourdough starter, you will need one of those for this recipe. You can check out my sourdough starter 101 guide to get you started on your new starter.

These muffins are fairly simple to make- only taking about 30ish minutes from start to finish. Have your ingredients ready and handy, because we’re going to dive into this Blueberry Lemon Sourdough Muffin recipe.

So let’s get to it!

Ingredients for the Muffins:

Flour: I used an organic AP flour but you could use bread flour or even sub 1:1 gluten free flour if that is your jam.

Cane Sugar

Butter: I use a salted sweet cream butter in all my recipes, but feel free to use whatever you have on hand. This salted sweet cream butter is my preferred butter of choice. You will need 8 tbsp of butter for the muffin recipe.

Cinnamon Powder

Baking Soda

Baking Powder

Salt: Redmond’s Real Salt is an excellent choice or Celtic Sea Salt is my number two choice.

Lemon Zest: One large lemon will do the trick here.

Wild Blueberries: I love getting a big bag of frozen wild blueberries from the store for smoothies and my baking recipes, but any form of blueberry should work for this recipe.

Eggs: I opt for an organic pasture raised egg always but use what you have access to.

Sourdough Starter: You can use active or discard starter in this recipe. Either will work perfectly fine and should not alter the texture of the muffins.

Greek Yogurt: Any brand will work so use what you have.

Vanilla Extract

Milk: I use organic milk and/or raw milk (I know- gasp) for all my recipes, but use what you have in your own fridge.

Ingredients for the topping:

Butter: *You will need 4 tbsp of butter for the crumble recipe.

Brown Sugar

Flour

Cinnamon

Directions

Preheat your oven to 350F and line a muffin tin with muffin liners. I really love the muffin liners from If You Care.

Start by making your crumble. To make the crumble melt 4 tbsp of butter on the stove in shallow pan, then add in the brown sugar, flour, and cinnamon. Stir to combine and set to the side.

In one big mixing bowl combine all dry ingredients, lemon zest (from one whole lemon), and blueberries. I usually use frozen wild blueberries for the taste and extra health benefits that wild blueberries hold. Lightly mix blueberries into the dry ingredients.

In another big mixing bowl combine all wet ingredients and then combine both dry and wet ingredients into the big bowl where the dry ingredients were. Evenly divide your muffin batter, put the crumble on top, and pop into the oven for about 25 minutes. Keep an eye on the tops of your muffins so they don’t burn.

Let your muffins cool for about 10 minutes in the muffin tin before you take them out and put on a wire rack to cool the rest of the way.

These muffins should stay good for about 5 days in a covered container or you can freeze them for up to 2 months. If you are opting for freezing them, double check they are completely cooled before you pop them in your freezer to enjoy for later.

So there you have it!

You have successfully learned how to bake up Sourdough Blueberry Lemon Muffins. They are easy, delicious, and such an easy breakfast item, after lunch treat, or a snack you can have at any time of the day. I hope you enjoy every bite of these muffins and let me know if you try them!

Note: you could easily make these dairy free by subbing a dairy free milk and choosing a plant based alternative for butter. If your egg free-applesauce is a great replacement-1/4 cup of applesauce per egg for any given recipe where you don’t have eggs. For a sugar replacement you could opt to use coconut sugar in place of the cane sugar in the muffin recipe. The brown sugar would have to stay in the crumble topping to make it a proper crumble.

If you make this recipe I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Blueberry Lemon Sourdough Muffin recipe!

Author: Codi Baxter

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Blueberry Lemon Sourdough Muffins

These blueberry lemon muffins are buttery, tangy from the sourdough starter, and a tasty treat with a cup of coffee or a glass of milk. They are easy to whip up and will come out of the oven begging for you to bite into one.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Dry Ingredients

• 2 cups flour
• I cup cane sugar
• 2 tsp baking powder
• 2 tsp baking soda
• I tsp salt (I use Redmond)
• zest of a whole lemon
• 1.5 cups of blueberries

Wet Ingredients

• 8 tbsp melted butter
• 2 eggs
• I cup sourdough starter
• 4 tbsp plain Greek yogurt
• 2 tsp vanilla extract
• 1/4 cup milk

Crumble Topping

• 4 tbsp melted butter
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp cinnamon

Instructions

1. Preheat your oven to 350 F and line a 12 count muffin tin with muffin liners. If You Care has some really great unbleached liners
2. Make the crumble first. Melt the butter and add in the brown sugar, cinnamon, and flour. Set to the side while you prepare the rest.
3. Combine all dry ingredients in a bowl to include the lemon zest and coat the blueberries with the dry mixture.
4. In another bowl add in all wet ingredients and stir to combine.
5. Add dry ingredients to wet ingredients. Make sure to not over mix the muffin batter.
6. Divide batter between the muffin muffin spots, filling each about 3/4 way full to leave room for the crumble topping to be placed on top.
7. Place the crumble on top of each of the muffins and place in the preheated oven for about 25 minutes.
8. Let cool in the muffin tin for about 10 minutes before you remove the muffins.
9. Makes 16 muffins.

Notes

• Try to use organic ingredients where you can. I always grab for organic unbleached flour, organic cane sugar, organic cinnamon, organic brown sugar, and organic butter. If you can't use organic don't worry and just make these muffins the same you would if you used organic ingredients.
• Fresh or frozen wild blueberries will work for this recipe. I just love using frozen wild blueberries in my baked goods recipes.
• These muffins will stay good on the counter about 5 days and frozen for about 2 months.
• If you are freezing them make sure they cool completely before you tuck them away in the freezer.

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