Blueberry Lemon Sourdough Muffins (Printable)

Moist blueberry and lemon sourdough muffins topped with a crunchy streusel for a perfect start or snack.

# What You’ll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1 cup sourdough discard, unfed
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil or melted butter
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries

→ Streusel Topping

13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, diced
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and lemon zest. Set aside.
03 - In a large bowl, whisk together sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth and well combined.
04 - Pour dry ingredients into wet ingredients and stir gently until just combined. Do not overmix.
05 - Carefully fold blueberries into the batter using a rubber spatula, distributing evenly throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold diced butter using a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle streusel mixture evenly over the top of each muffin.
09 - Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean and tops are golden brown.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Top Tips:

01 -
  • Your sourdough discard finally has a worthy home, and you'll stop feeling guilty about waste.
  • The crumb stays impossibly moist for days, unlike typical muffins that dry out by afternoon.
  • That streusel topping creates a textural contrast that makes each bite feel intentional and special.
02 -
  • Overmixing the batter is the fastest way to tough, chewy muffins—trust your instinct to stop stirring when you still see dry streaks.
  • Sourdough discard at different stages of feeding behaves differently; use only unfed discard that's been sitting at room temperature, not freshly fed starter which is too active.
  • Frozen blueberries are actually superior here because they don't release juice into the batter and create blue-tinged crumbs the way thawed ones do.
03 -
  • Use a kitchen scale for flour, sugar, and blueberries if you have one—it removes guesswork and gives you consistent results every single time.
  • Don't skip the room-temperature milk and eggs; cold ingredients create a lumpy batter that bakes unevenly and produces tough muffins.
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