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
Scale
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.
