Sourdough Blueberry Lemon Poppy Seed Muffins Recipe
Indulge in the delightful flavors of Sourdough Blueberry Lemon Poppy Seed Muffins, a perfect treat for any time of day. These muffins beautifully combine the tartness of fresh blueberries and zesty lemon with the unique texture of sourdough, creating an irresistible snack or breakfast option. With a crunchy poppy seed finish and the use of sourdough discard, this recipe not only reduces waste but elevates your baked goods to a bakery-style quality. Easy to prepare and bursting with flavor, these muffins are sure to become a beloved favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 55g brown sugar
- 50g white sugar
- 330g all-purpose flour
- 8g baking powder
- 3g baking soda
- 30g poppy seeds
- 250g sour cream
- 240g sourdough discard
- 200g fresh blueberries
- Lemon zest and juice
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In one bowl, combine brown sugar, white sugar, flour, and cinnamon for the crumble topping.
- In another bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
- In a separate bowl, mix sugar and lemon zest; add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract until smooth.
- Combine wet ingredients with dry ingredients using a rubber spatula; fold in blueberries gently.
- Fill muffin cups two-thirds full and sprinkle with crumble topping.
- Bake for about 14 minutes or until a toothpick comes out clean; cool slightly before glazing with a mix of powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 muffin
- Calories: 224
- Sugar: 15g
- Sodium: 176mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg