Description

These Sourdough Blueberry Lemon Poppy Seed Muffins are a delightful and tangy treat, perfectly combining the tartness of lemon, the sweetness of fresh blueberries, and the nutty crunch of poppy seeds. Featuring the unique addition of sourdough discard and a crumbly lemon crumble topping, these muffins are moist, flavorful, and ideal for breakfast or a snack.

Ingredients

Scale

Muffin Batter

330 grams all-purpose flour
8 grams baking powder
3 grams baking soda
3 grams salt
30 grams poppy seeds
200 grams sugar
Zest of 75 grams lemon (approximately 10 grams lemon zest)
240 grams sourdough discard
250 grams sour cream
113 grams unsalted butter, melted
30 grams lemon juice
2 eggs
6 grams vanilla extract
200 grams fresh blueberries

Lemon Crumble Topping

55 grams brown sugar
50 grams white sugar
50 grams all-purpose flour
1 gram cinnamon
Pinch of salt
57 grams cold unsalted butter

Lemon Glaze

120 grams powdered sugar
30 grams lemon juice

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal of muffins after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt to combine all dry ingredients evenly.
Mix Sugar and Lemon Zest: In a separate bowl, combine the sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant, releasing the lemon oils for added flavor.
Combine Wet Ingredients: To the sugar and lemon zest mixture, add sour cream, sourdough discard, melted unsalted butter, lemon juice, eggs, and vanilla extract. Mix these wet ingredients thoroughly until the batter is smooth and well incorporated.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently to combine. Be careful not to overmix, as this could make the muffins tough.
Add Blueberries: Gently fold fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
Prepare Crumble Topping: In a separate bowl, combine brown sugar, white sugar, all-purpose flour, cinnamon, pinch of salt, and cold unsalted butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Fill Muffin Tins: Spoon the batter into the muffin liners, filling each about two-thirds full. Sprinkle the crumble topping generously over each muffin for a sweet, crunchy finish.
Bake: Place the muffin tin in the preheated oven and bake for approximately 14 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the muffins to cool slightly in the tin. Meanwhile, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth. Drizzle or spread the glaze over the warm muffins for an extra burst of lemon flavor.

Notes

Use fresh blueberries for the best texture and flavor; frozen can be used but may change the batter consistency slightly.
Sourdough discard adds moisture and a subtle tangy flavor, but these muffins will also work with yogurt or buttermilk as a substitute.
Do not overmix the batter to keep muffins tender and light.
If preferred, the crumble topping can be omitted for a simpler muffin.
Adjust lemon juice and zest amounts based on personal tartness preferences.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Reheat muffins briefly in the microwave or oven before serving for a freshly baked taste.