Introduction

These sourdough blueberry lemon poppy seed muffins combine bright citrus flavors with the tang of sourdough for a moist, tender crumb. Topped with a crunchy crumble and a sweet lemon glaze, they make a perfect treat for breakfast or an afternoon snack.

The image shows five golden brown muffins with a crumbly texture, each topped with a neat crisscross pattern of white icing. The muffins are placed closely together on a surface with a white marbled texture. Around the muffins, there are bright yellow lemon wedges and a few dark blueberries, adding pops of color. The muffins appear moist and soft inside with a lightly browned crust on top, while the white icing creates a contrasting clean grid on the crumbly surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
330 grams all-purpose flour (2 1/4 cups)
8 grams baking powder (2 teaspoons)
3 grams baking soda (1/2 teaspoon)
30 grams poppy seeds (3 tablespoons)
3 grams salt (1/2 teaspoon)
200 grams sugar (1 cup)
10 grams lemon zest (2 tablespoons)
250 grams sour cream, room temperature (1 cup)
240 grams sourdough discard (1 cup)
113 grams unsalted butter, melted (1/2 cup)
75 grams lemon juice, freshly squeezed (1/3 cup)
2 eggs
6 grams vanilla extract (1 1/2 teaspoons)
1 1/2 cups fresh blueberries
30 grams lemon juice, freshly squeezed (2 tablespoons)
120 grams powdered sugar (1 cup)

Instructions

Step 1: Make the crumble topping by combining white and brown sugar, flour, cinnamon, salt, and cold cubed butter in a medium bowl. Crumble the butter with your fingers until coated and mixture is crumbly. Chill in the fridge until ready to use.
Step 2: In a large bowl, sift together 330 grams flour, baking powder, and baking soda. Add poppy seeds and salt, then whisk to combine.
Step 3: In another large bowl, rub sugar and lemon zest together with your hands until sugar is pale yellow and fragrant.
Step 4: Add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract to the sugar mixture. Whisk until smooth. Use room temperature ingredients for best results.
Step 5: Pour wet ingredients into dry ingredients and whisk until just combined. Avoid over mixing to keep muffins tender.
Step 6: Gently fold in the fresh blueberries.
Step 7 (optional): For a longer ferment, cover the batter and refrigerate for 24-48 hours. Add a few minutes to baking time if baking from cold.
Step 8: Preheat oven to 425°F (220°C). Prepare a 24-cup muffin tin with grease or liners. Divide batter evenly among muffin cups and sprinkle crumble topping generously over each.
Step 9: Bake on the middle rack for 14-15 minutes until golden and a toothpick inserted comes out with a few crumbs.
Step 10: Let muffins cool in the pan on a wire rack for 10 minutes, then remove to cool completely before glazing.
Step 11: Mix lemon juice with powdered sugar until smooth and desired consistency is reached. Transfer to a piping or zip-top bag, cut a small corner, and drizzle over cooled muffins.
Step 12: Serve and enjoy your bright, tangy sourdough blueberry lemon poppy seed muffins!

Tips & Variations

Use fresh lemon zest and juice for the brightest citrus flavor.
Chilling the crumble topping helps keep it crisp during baking.
Substitute sourdough discard with the same amount of active starter if desired; just remember to keep ingredients room temperature.
For extra crunch, sprinkle coarse sugar on top along with the crumble.
Try adding chopped nuts like walnuts or almonds for texture variation.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins wrapped tightly for up to 2 months. Thaw at room temperature and reheat gently before serving. The glaze may soften in the freezer but will still add delicious flavor.

How to Serve

The image shows a close-up view of five crumbly muffins with a light brown color and specks of darker spots, each topped with a white icing drizzle in a crisscross pattern. The muffins are lined with slightly browned paper cups, revealing their textured tops. Around the muffins, there are small slices of bright yellow lemon and a few dark blue blueberries placed on a soft, light blue cloth. The whole arrangement rests on a white marbled surface, giving a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries but do not thaw them before adding to the batter to prevent excess moisture and color bleeding. Fold them in gently while still frozen.

What if I don’t have sourdough discard?

You can substitute sourdough discard with the same amount of active sourdough starter or plain yogurt. Using starter may change the rise slightly, so keep an eye on baking time.