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.
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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.