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If you’ve ever wanted a muffin that can brighten your morning with vibrant bursts of blueberry and zesty lemon while showcasing a tender crumb and a delightful crunch, then the Sourdough Blueberry Lemon Poppy Seed Muffins Recipe is about to become your new best friend. These muffins blend the tangy charm of sourdough discard with the fresh brightness of lemon and the sweet pop of blueberries, all enhanced by a subtle crunch from poppy seeds and a luscious lemon glaze. Trust me, once you try this recipe, it will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Gathering your ingredients for this recipe is an absolute joy because each one plays a crucial role in creating those irresistible muffins. From the tartness of lemon zest and juice to the nutty pop of poppy seeds and the richness of sour cream and butter, every element works harmoniously to deliver texture, flavor, and beautiful color.
- 330 grams all-purpose flour: The base that provides structure and a tender crumb.
- 200 grams sugar: Sweetens the batter while balancing the tang of sourdough and lemon.
- 240 grams sourdough discard: Adds a wonderful depth of flavor and natural leavening.
- 250 grams sour cream: Boosts moisture and richness for the softest muffins.
- 200 grams fresh blueberries: The star fruity component bursting with juiciness.
- 30 grams poppy seeds: Adds a delicate crunch and a subtle nutty flavor.
- Zest and juice of 75 grams lemon: Infuses bright citrus notes that brighten every bite.
- 113 grams unsalted butter: Melts into the batter for richness and moisture.
- 55 grams brown sugar: Used in the crumble topping for deep caramel notes.
- 50 grams white sugar: Balances the crumble’s sweetness with a crisp texture.
- 50 grams all-purpose flour: Helps form the delicate crumble topping.
- 1 gram cinnamon: A whisper of warmth in the crumble.
- Pinch of salt: Enhances all the flavors beautifully.
- 57 grams unsalted butter, cold: For the crumble topping, creating that signature crisp texture.
- 8 grams baking powder: Provides lift to the muffins.
- 3 grams baking soda: Works alongside baking powder for perfect rise.
- 3 grams salt: Balances sweetness and deepens flavor.
- 10 grams lemon zest: Intensifies the lemon flavor in the batter.
- 2 eggs: Binds ingredients and adds richness.
- 6 grams vanilla extract: Brings warmth and depth to the overall flavor.
- 30 grams lemon juice: Boosts tanginess and freshness.
- 120 grams powdered sugar: For the glossy and tart lemon glaze finish.
How to Make Sourdough Blueberry Lemon Poppy Seed Muffins Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it well so your muffins don’t stick. This simple step sets you up for muffins that come out clean and intact.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 330 grams of all-purpose flour, baking powder, baking soda, poppy seeds, and 3 grams of salt. This blend ensures even distribution of the leavening agents, crunch, and seasoning—all essential for that perfect texture.
Step 3: Mix Sugars and Lemon Zest
In another bowl, mix 200 grams of sugar with 10 grams of fresh lemon zest until it’s wonderfully fragrant. This “sugar-zest” mixture allows the lemon oils to infuse the sugar, giving your muffins bursts of citrusy aroma right from the batter.
Step 4: Blend Wet Ingredients
To the sugar-zest mix, add 250 grams of sour cream, 240 grams of sourdough discard, 113 grams of melted unsalted butter, 30 grams lemon juice, 2 eggs, and 6 grams of vanilla extract. Stir until everything becomes a smooth, harmonious batter, rich and slightly tangy.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Be gentle here to keep the batter fluffy and light. Overmixing can lead to tough muffins, so just fold until you no longer see streaks of flour.
Step 6: Fold in Blueberries
Gently fold in 200 grams of fresh blueberries. Be mindful not to over-stir, so the berries keep their shape and release bursts of freshness in every bite.
Step 7: Prepare the Crumble Topping
For that irresistible crunch, combine 55 grams brown sugar, 50 grams white sugar, 50 grams all-purpose flour, 1 gram cinnamon, and a pinch of salt in a bowl. Cut in 57 grams of cold unsalted butter until the mixture resembles coarse crumbs, then sprinkle this topping generously over the muffin batter once it’s in the pan.
Step 8: Bake to Perfection
Fill your muffin liners about two-thirds full and sprinkle with the crumble topping. Bake at 375°F (190°C) for roughly 14 minutes or until the tops turn golden brown and a toothpick inserted comes out clean. The aroma at this point will have you ready to dive in immediately!
Step 9: Lemon Glaze Finish
Once out of the oven, let the muffins cool slightly before drizzling with a tangy lemon glaze made by mixing 120 grams of powdered sugar with 30 grams lemon juice. This shiny glaze adds just the right touch of sweetness and zest to make them utterly irresistible.
How to Serve Sourdough Blueberry Lemon Poppy Seed Muffins Recipe
Garnishes
A sprinkle of extra lemon zest or a few fresh blueberries on top of the glazed muffins amps up their delightful appearance and flavor. For a creamy touch, a dollop of whipped cream or mascarpone on the side complements the citrus pop perfectly.
Side Dishes
These muffins are versatile enough to pair beautifully with a light fruit salad or a refreshing cup of herbal tea. For a brunch spread, serve alongside scrambled eggs or a mild cheese platter to balance the sweetness.
Creative Ways to Present
Try serving the muffins in rustic wooden crates lined with parchment paper for a charming picnic vibe. Or arrange them on a tiered cake stand for an elegant brunch table centerpiece. You can also slice them horizontally and add cream cheese or lemon curd for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Sourdough Blueberry Lemon Poppy Seed Muffins in an airtight container at room temperature. They will stay fresh and moist for 3-4 days—plenty of time to enjoy several delightful breakfasts or snacks.
Freezing
Want to keep these muffins longer? Wrap each muffin individually in plastic wrap, then place them in a freezer-safe container or bag. They freeze beautifully for up to 2 months and thaw quickly when ready to enjoy.
Reheating
To bring back that just-baked feeling, warm your muffin for about 20 seconds in the microwave or 5 minutes in a 350°F (175°C) oven. The glaze may soften slightly, making each bite melt-in-your-mouth irresistible.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries can be used, but be sure to toss them gently in a little flour before folding them into the batter to prevent them from sinking or bleeding too much color.
What is sourdough discard, and why use it here?
Sourdough discard is the portion of starter you remove during feedings. It adds a lovely tang and moisture to baked goods without requiring active fermentation, making your muffins uniquely flavorful and tender.
Can I substitute sour cream with yogurt?
Yes, plain full-fat yogurt works well as a substitute for sour cream, offering similar moisture and a gentle tang, though the texture might be slightly less rich.
Is it necessary to make the crumble topping? Can I skip it?
While the crumble topping adds a fantastic crunchy texture and contrasting sweetness, you can skip it if you prefer a smoother muffin top. The muffins will still be delicious, just with a different textural profile.
How can I make these muffins vegan or dairy-free?
You can swap butter for a plant-based margarine and substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). For sour cream, use a dairy-free yogurt alternative. Keep in mind that texture and flavor might vary slightly.
Final Thoughts
Bringing together the magic of sourdough with the fresh brightness of lemon and juicy blueberries, this Sourdough Blueberry Lemon Poppy Seed Muffins Recipe is guaranteed to make your mornings more joyful. Whether for breakfast, a snack, or an elegant brunch, these muffins are a delightful crowd-pleaser. Don’t wait to try baking this recipe—you’ll fall in love with the balance of tang, sweetness, crunch, and that unmistakable homemade goodness.
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Print
Sourdough Blueberry Lemon Poppy Seed Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Blueberry Lemon Poppy Seed Muffins combine the tangy depth of sourdough discard with fresh blueberries, zesty lemon, and a delightful poppy seed crunch. Topped with a buttery crumble and finished with a sweet lemon glaze, they are perfect for a refreshing breakfast or a light dessert.
Ingredients
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
- 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
Crumble Topping
- 55 grams brown sugar
- 50 grams white sugar
- 50 grams all-purpose flour
- 1 gram cinnamon
- Pinch of salt
- 57 grams unsalted butter, cold
Lemon Glaze
- 120 grams powdered sugar
- 30 grams lemon juice
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt until evenly combined.
- Mix Wet Ingredients: In another large mixing bowl, combine the sugar and lemon zest and rub together until fragrant to release the lemon oils. Add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract; whisk or mix until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently. Once combined, carefully fold in the fresh blueberries to avoid breaking them.
- Prepare Crumble Topping: In a small bowl, mix the brown sugar, white sugar, flour, cinnamon, and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Tins and Add Topping: Spoon the batter into the prepared muffin tins, filling each about two-thirds full. Evenly sprinkle the crumble topping over each muffin for a delicious crunchy finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for about 14 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
- Cool and Glaze: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Once slightly cooled, drizzle the lemon glaze made from powdered sugar and lemon juice over the tops of the muffins for a sweet and tangy finish.
Notes
- Ensure the sourdough discard is unfed and bubbly for best flavor.
- Do not overmix the batter to keep the muffins tender.
- Use fresh blueberries for best texture and flavor.
- The crumble topping can be prepared ahead and stored in the refrigerator.
- The lemon glaze can be adjusted by adding more powdered sugar if a thicker glaze is desired.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
