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Tray of baked sourdough blueberry lemon muffins, with loose blueberries and a sliced lemon scattered in the background.

Bakery-Style Sourdough Blueberry Lemon Muffins

Make these sourdough blueberry lemon muffins that put bakery muffins to shame! They're sweet and tangy at the same time, absolutely bursting with fresh or frozen blueberries, and topped with a lightly-spiced crumble that adds a delicious crunch to every bite. Thanks to the sourdough discard, they stay soft for days!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Nutmeg Crumble Topping
  • 38 g all-purpose flour
  • 55 g granulated sugar
  • ⅛ teaspoon freshly-ground nutmeg or ground cinnamon
  • 28 g unsalted butter melted
Blueberry Muffin Batter
  • 250 g all-purpose flour
  • ¾ teaspoon fine sea salt
  • 1¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 160 g granulated sugar
  • zest of 1 lemon
  • 80 g sourdough discard or active starter
  • 105 g whole milk
  • 55 g unsalted butter melted
  • 60 g neutral-flavoured oil such as grapeseed or canola
  • 50 g sour cream full-fat and at room temperature
  • 2 large eggs at room temperature
  • 1 tablespoon lemon juice about ½ lemon, fresh squeezed
  • 1 teaspoon vanilla extract
  • 175 grams blueberries fresh or frozen

Method
 

Spiced Crumble Topping
  1. To a medium bowl, add 38 g all-purpose flour, 55 g granulated sugar, and ⅛ teaspoon freshly-ground nutmeg. Whisk to combine, then pour over 28 g unsalted buttermelted. Stir together until combined and large crumbs form. Cover with plastic wrap (or place in an airtight container) and place in the fridge or freezer while you make the batter. You want the the butter to firm up before you use the crumble, so it stays in nice chunky pieces while the muffins bake!
Muffins
  1. Preheat the oven to 425˚F (220˚C). Line a standard muffin pan with paper liners. To a large mixing bowl, add 250 g all-purpose flour, ¾ teaspoon fine sea salt, 1¾ teaspoon baking powder, and ¼ teaspoon baking soda. Whisk together to combine.
  2. To a medium mixing bowl or measuring cup, add 160 g granulated sugar and zest of 1 lemon. Using your fingertips, rub the lemon zest into the sugar until the sugar resembles damp sand and smells intensely lemony.
  3. Add 80 g sourdough discard, 105 g whole milk, 55 g unsalted butter (melted), 60 g neutral-flavoured oil, 50 g sour cream, 2 large eggs, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract to the lemon-infused sugar. Whisk to combine.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined. Add 175 grams blueberries and fold in gently until evenly distributed.
  5. Use a blue cookie scoop (2 ounces or ¼ cup) to portion the batter evenly into the lined cups of the muffin pan. Sprinkle on a generous portion of crumble on top of each muffin. Bake for 5 minutes, then lower the oven temperature to 350˚F (175˚C) and bake another 15-25 minutes or until a toothpick inserted into the center comes out clean. When testing with a toothpick, try to avoid hitting any blueberries which will leave residue on the toothpick and make it difficult to see if the muffins are done baking.
  6. Let the muffins cool in the baking pan for 5-10 minutes, then transfer to a wire rack to cool completely. Muffins can be stored uncovered at room temperature for up to 3 days, or frozen in an airtight container or bag (after they've completely cooled) for up to 3 months.