These Lemon Blueberry Sourdough Muffins are a delightful little treat that combines tangy sourdough with the fresh pop of blueberries and a bright splash of lemon zest. The muffins are soft and fluffy with a slightly crisp top, and those juicy berries scattered throughout make every bite a nice surprise.
I love making these muffins when I have some sourdough starter to use up. It’s a great way to add some depth and a gentle tang to what might otherwise be a simple fruit muffin. The lemon zest really wakes up the flavors, and I often find myself grabbing one for a quick breakfast or an afternoon snack with a cup of tea.
One of my favorite things is to enjoy these muffins slightly warm, right out of the oven, so the blueberries are still juicy and the lemon scent is fresh in the air. They’re perfect for sharing at brunch or packing in lunchboxes. I promise that once you try these, you’ll look forward to muffin time even more!
Key Ingredients & Substitutions
Sourdough starter: This adds a mild tang and moisture to the muffins. If you don’t have one, you can substitute with equal parts yogurt or buttermilk for a similar tangy effect.
Blueberries: Fresh ones give the best burst of flavor. Frozen blueberries work well too—just toss them in frozen to avoid turning the batter blue.
Lemon zest: The zest brings bright citrus flavor without adding liquid. Make sure to use just the yellow part, avoiding the bitter white pith. You can swap with lime zest for a twist.
Buttermilk: It tenderizes the muffin and reacts with baking soda for rise. If you lack buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Crumble topping: The mix of flour, sugar, and butter adds a nice crunch. Feel free to omit cinnamon or add chopped nuts for extra texture.
How Can I Keep Blueberries from Sinking and Bursting?
Blueberries can be tricky in muffins—they sometimes sink or burst, turning your batter purple. To prevent this:
- Lightly coat the berries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly.
- Fold the berries gently to avoid breaking their skins.
- Use fresh or frozen berries straight from the freezer without thawing.
This simple step keeps your muffins looking pretty with nice pockets of juicy fruit instead of a messy purple swirl.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for dry ingredients and another for wet, making it easy to combine everything.
- Whisk – helpful to blend the wet ingredients smoothly and avoid lumps.
- Measuring cups and spoons – for accuracy, especially with flour, sugar, and liquids.
- Rubber spatula – great for folding in the blueberries and mixing gently without crushing the fruit.
- Muffin tin and paper liners or non-stick spray – for baking your muffins evenly and cleanup.
- Oven – set to 375°F (190°C), the perfect temperature for baking muffins evenly.
Flavor Variations & Add-Ins
- Add chopped nuts, like pecans or walnuts, to give crunch and extra flavor.
- Use other berries, such as raspberries or blackberries, for different fruity flavors.
- Mix in a teaspoon of ginger or cinnamon with the dry ingredients for a warm spice twist.
- Swirl in some Cream Cheese or Lemon Curd inside the batter before baking for a richer, tangy surprise.
Lemon Blueberry Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (fed)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 cup buttermilk
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries (can use frozen, do not thaw)
For the Crumble Topping:
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, melted
- ½ tsp cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20-25 minutes to bake. Once baked, allow 5 minutes of cooling time before enjoying your muffins.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This ensures an even distribution of the dry ingredients and bright lemon flavor.
3. Combine the Wet Ingredients
In another bowl, beat the sourdough starter, buttermilk, melted butter, eggs, and vanilla extract until well combined. This mixture will add moisture and tanginess to your muffins.
4. Make the Muffin Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be thick but easy to scoop.
5. Fold in the Blueberries
Carefully fold in the blueberries to keep them whole and distribute evenly throughout the batter.
6. Prepare the Crumble Topping
Mix the flour, sugar, melted butter, and optional cinnamon in a small bowl until crumbly. This topping will add a delightful crunch to your muffins.
7. Fill Muffin Cups and Add Topping
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a generous amount of crumble topping over each muffin.
8. Bake and Cool
Bake the muffins for 20-25 minutes until golden on top and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Lemon Blueberry Sourdough Muffins slightly warm or at room temperature, perfect with a cup of tea or coffee!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent them from bleeding into the batter. Tossing them lightly in flour before folding in also helps keep them suspended evenly.
What if I Don’t Have Sourdough Starter?
No worries! You can substitute the sourdough starter with an equal amount of buttermilk or plain yogurt to keep the muffins tender and tangy.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually, then thaw at room temperature or warm in the microwave.
Can I Make These Muffins Ahead of Time?
Absolutely! Prepare the batter and refrigerate it overnight. Give it a gentle stir before baking the next day, adding a minute or two to the baking time if needed.