Description

Indulge in the delightful experience of Sourdough Blueberry Lemon Poppy Seed Muffins, where each bite is a perfect blend of tangy lemon, sweet blueberries, and crunchy poppy seeds. These muffins are not only a treat for your taste buds but also a fantastic way to use up sourdough discard. Topped with a crumbly sweet topping and finished with a zesty lemon glaze, they are ideal for breakfast, brunch, or as an afternoon snack. Whether enjoyed warm from the oven or at room temperature, these muffins are sure to brighten your day.

Ingredients

Scale

330g all-purpose flour
200g sugar
250g sour cream
240g sourdough discard
200g fresh blueberries
30g poppy seeds
75g lemon juice
10g lemon zest
2 eggs
55 grams brown sugar (1/4 cup)
50 grams white sugar (1/4 cup)
50 grams all-purpose flour (1/3 cup)
1 gram cinnamon (1/2 teaspoon)
Pinch of salt
57 grams unsalted butter, cold (1/4 cup)
8 grams baking powder (2 teaspoons)
3 grams baking soda (1/2 teaspoon)
3 grams salt (1/2 teaspoon)
113 grams unsalted butter, melted (1/2 cup)
6 grams vanilla extract (1 1/2 teaspoons)
30 grams lemon juice, freshly squeezed (2 Tablespoons)
120 grams powdered sugar (1 cup)

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Instructions

Preheat your oven to 400°F (200°C). Prepare a muffin tin by greasing it or lining with paper liners.
In one bowl, mix brown sugar, white sugar, flour, cinnamon, and salt for the crumble topping. Cut in cold butter until crumbly; set aside.
Whisk together flour, baking powder, baking soda, poppy seeds, and salt in another bowl.
In a separate bowl, combine sugar, lemon zest, sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla until smooth.
Gradually fold the wet ingredients into the dry mix until just combined; gently fold in blueberries.
Spoon batter into muffin tins about two-thirds full and sprinkle with crumble topping.
Bake for 14–16 minutes until golden brown; cool slightly before glazing with powdered sugar mixed with lemon juice.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (83g)
Calories: 245
Sugar: 16g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 47mg