Lemon Blueberry Sourdough Muffins are a perfect mix of tangy and sweet, with bright bursts of fresh blueberries and a gentle zing of lemon in every bite. The sourdough adds a light, slightly chewy texture that makes these muffins stand out from the usual, giving them a lovely depth of flavor and a tender crumb.
I love making these muffins when I have extra sourdough starter sitting around because they’re such a great way to use it up without wasting any. The lemon zest and juice really lift the flavor and make the blueberries pop, making each bite refreshing and satisfying. I always find myself sneaking a muffin or two before they even cool down!
These muffins are perfect for a weekend breakfast or brunch, especially when served warm with a little butter or a drizzle of honey. They also freeze well, so I like to keep some in the freezer for quick snacks during busy days. Whether you’re a sourdough fan or just love a fruity muffin, these will quickly become one of your favorites to make and share.
Key Ingredients & Substitutions
Sourdough Starter: This gives the muffins a subtle tang and tender crumb. If you don’t have starter, you can use 1 tsp baking powder plus 1/4 tsp baking soda as a quick substitute, though the flavor will be less complex.
Blueberries: Fresh blueberries work best for bursts of juicy flavor. Frozen blueberries are fine; just don’t thaw them before adding, or they’ll bleed and make the batter purple.
Lemon: Both zest and juice brighten the muffins with fresh citrus notes. If you only have bottled lemon juice, use a bit less and add some lemon extract to boost the flavor.
Butter: Melted butter adds richness and moisture. You can swap it for a neutral oil like vegetable or canola oil, but butter gives the best taste and crumb.
How Do You Keep Blueberries from Sinking in Muffins?
Blueberries can sink to the bottom during baking if the batter is too thin or if they’re too heavy. To avoid this:
- Gently coat blueberries with a little flour before folding them into the batter. This helps suspend them evenly.
- Use a batter that’s thick enough — don’t overmix, but ensure ingredients are well combined for good structure.
- Fold blueberries in last and carefully, so they stay whole and don’t break, which can make batter more liquidy.
These steps will keep those juicy berries spread throughout every bite!
Equipment You’ll Need
- 12-cup muffin tin – I like it because it bakes evenly and makes sure all muffins are uniform in size.
- Papier muffin liners or baking spray – helps prevent sticking and makes cleanup easier.
- Large mixing bowls – for mixing the wet and dry ingredients separately.
- Whisk or spatula – makes stirring smooth and quick without overmixing.
- Pastry cutter or fingers – for blending cold butter into the crumb topping easily.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for a different berry kick.
- Add a teaspoon of poppy seeds or grated ginger to the batter for extra flavor.
- Mix in chopped nuts like almonds or walnuts for crunch and extra texture.
- Swap lemon zest with orange or lime zest for a varied citrus twist that pairs well with berries.
How to Make Lemon Blueberry Sourdough Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 1/4 cup (60ml) freshly squeezed lemon juice
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
For the Crumb Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, cold and cubed
Time Needed
Prepare this recipe in about 10 minutes, bake the muffins for 20 to 25 minutes, then allow 5 minutes for cooling in the pan and additional time to cool on a rack. Total time is roughly 35 to 40 minutes.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice to brighten the flavor.
3. Add Sourdough Starter:
Pour in the active sourdough starter and mix everything until fully combined, making a smooth batter.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly for a better rise.
5. Fold Dry into Wet:
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay and keep your muffins tender.
6. Add Blueberries:
Fold in the blueberries gently to avoid crushing them, which could make the batter turn purple and thinner.
7. Make Crumb Topping:
In a small bowl, mix the flour and sugar. Add cold, cubed butter and blend with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
8. Fill Muffin Cups and Add Topping:
Divide the muffin batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the crumb topping generously over each muffin for a sweet and crunchy finish.
9. Bake:
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the tops turn golden brown.
10. Cool and Serve:
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature with butter or honey if you like.
Can I Use Frozen Blueberries for These Muffins?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple and becoming watery. Gently fold them in to keep the berries intact.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature when ready to eat.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil in the same amount. The texture will stay tender and delicious.
What If I Don’t Have a Sourdough Starter?
If you don’t have sourdough starter, you can substitute with 1 teaspoon baking powder and 1/4 teaspoon baking soda mixed into the dry ingredients. The flavor won’t be as tangy, but the muffins will still be moist and tasty.
