Lemon Blueberry Sourdough Discard Muffin Recipe

Lemon and blueberry is the perfect combination. So light and fresh and utterly delicious! This Lemon Blueberry Sourdough Discard Muffin Recipe makes the perfect muffin. So moist and flavorful! Perfect for breakfast or just because.

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If I could have any muffin, I would always choose Lemon Blueberry! It’s just the perfect sweetness with a touch of tart. I think the Lord really loved me when he made blueberries. I could eat blueberries all day, every day!

You May Be Wondering What to Do With All Your Sourdough Discard

Make these delicious muffins! Or any of the other sourdough discard recipes on my blog! I love incorporating sourdough into as much of my baking as possible. It’s a delicious way to use up any extra discard. If you are feeding your own sourdough starter every day (sometimes twice a day) like I do, you may have a lot of sourdough starter discard. Don’t actually “discard” it! Quick recipes like this are a great way to use leftover sourdough discard. It adds such great flavor and fluffy texture!

What Kind of Blueberries Should Be Used in These Lemon Blueberry Sourdough Discard Muffin Recipe?

You can use either fresh or frozen. I like to use frozen in muffins, as they are less likely to get smashed when they are combined into the muffin batter. I also prefer to use frozen wild blueberries.

Why Wild Blueberries?

Wild blueberries have a much higher nutritional value than regular blueberries. They are also a lot smaller and less likely to cause texture aversions with kids. (ahem… my kids.) I’m sure I’m not the only mom who has had to deal with that sort of thing when feeding their children. (Blessing to all you fellow picky kids’ mommas. It will get better!)

Can I Use Lemon Juice Instead of Lemon Zest in Lemon Blueberry Muffins?

Yes, you can use 2 tablespoons of lemon juice for 1 tablespoon of lemon zest. Lemon juice is more acidic than lemon rind, though. So you may want to up the sugar just ever so slightly.

How to Keep Blueberries From Sinking in Muffins

If you just dump frozen or fresh blueberries into muffins or quick bread, they will most likely sink to the bottom when they are baked. For best results add a couple of tablespoons of the flour that you will be using in my batter and toss it in with the blueberries. Then fold the flour coated blueberries into the batter after all other ingredients have been added. This will help them to float in the batter. It also helps prevent some bleeding of the blueberries in your batter if you are using frozen blueberries.

Tools You Will Need:

• Mixing bowl
• Hand mixer or stand mixer
• lemon zester/grater

How to Store Muffins

Place muffins in a airtight container or bag. They will stay fresh for up to 4 days. They can also be frozen. Just wrap them individually and place in an air tight bag. This will help prevent freezer burn.

Lemon Blueberry Sourdough Discard Muffin Recipe

Blueberry and lemon is the perfect combination. So light and fresh and utterly delicious! These Lemon Blueberry Sourdough Muffins are so moist and flavorful! Perfect for breakfast or just because.

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Ingredients

• 1 ¼ cup sugar
• ½ cup butter
• 2 eggs
• 1 ½ teaspoons vanilla extract
• 1 Tablespoon lemon zest
• ½ cup sourdough starter discard, active sourdough starter can also be used
• ½ cup sour cream
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup wild blueberries

Crumb Topping

• 4 Tablespoons of butter
• ½ cup brown sugar
• ½ cup all purpose flour

Instructions

• Preheat the oven to 425 and prepare a muffin pan with liners.
• In a large mixing bowl cream together the sugar and room temperature butter.
• Add eggs, vanilla, sourdough discard, sour cream, and lemon zest.
• Once combined, add dry ingredients: flour (reserve about 2 Tablespoons to mix in with the blueberries), baking powder, baking soda, and salt to the wet ingredients. Mix just until flour mixture is incorporated into wet ingredients.
• Coat blueberries with the reserved flour and then fold them gently into the batter.
• Sprinkle crumb topping on top of muffins.
• Bake in preheated oven for 5 minutes. Then reduce heat to 350 and cook for an additional 18-20 minutes or until the toothpick comes out clean.

Notes

Substitutions: 

• White sugar can be substituted with coconut sugar or a sweetener of your choice. 
• To make this dairy free, simply substitute the butter for melted coconut oil. 

Now get to baking and loving your families! May we always delight in our pursuit of homemaking! It is a noble calling!

For even more delicious recipes, you may like these:

Sourdough Zucchini Muffins

Peanut Butter Sourdough Scones

Sourdough Sandwich Bread with Honey and Oats