Lemon Blueberry Sourdough Muffins are a bright and tangy treat with a lovely hint of sourdough tang that makes them taste extra special. These muffins are studded with fresh blueberries and zesty lemon, giving a perfect balance of sweet and tart in every bite. Their soft crumb and golden tops make them an easy favorite for breakfast or a midday snack.
I love making these muffins when I have some leftover sourdough starter—it’s a great way to use it up and add a little depth of flavor. The lemon zest really wakes up the blueberries, and together with the subtle sourdough flavor, it feels like a little burst of sunshine in muffin form. I’ve found that gently folding the berries in helps keep them from turning mushy, which is a nice trick to remember.
These muffins are perfect for sharing at brunch or packing in your lunchbox for a handy, fruity treat. I like to enjoy them with a cup of tea or coffee, letting the citrus and berry notes brighten up my day. Plus, they freeze well, so you can always have one ready whenever a sweet craving hits!
Key Ingredients & Substitutions
Sourdough Starter: This gives the muffins a light tang and helps with rise. Use an active, unfed starter for best results. No starter? Try plain yogurt or buttermilk to keep that slight tang.
Blueberries: Fresh blueberries add juicy bursts. Frozen can work, but toss them in flour first to stop sinking. Avoid overmixing to keep berries whole and vibrant in the muffins.
Lemon Zest: Lemon zest brightens flavor wonderfully. If you don’t have lemons, a bit of lemon extract or orange zest can be a fine swap.
Butter & Milk: Melted butter keeps muffins moist. You can use a neutral oil if you want it dairy-free. Milk adds tenderness—dairy or plant-based milk are good here.
How Do You Keep Blueberries from Sinking and Bursting in Muffins?
Blueberries tend to sink or burst if not handled gently. Here’s how to keep them intact and well-distributed:
- Pat dry fresh berries to remove excess moisture.
- Toss berries lightly in a tablespoon of flour before adding to batter. This helps suspend them evenly.
- Fold blueberries into batter gently with a spatula, avoiding overmixing.
- Fill muffin cups quickly and bake immediately to minimize settling time.
These steps keep the muffins looking beautiful, with juicy blueberry pockets rather than purple streaks throughout the batter.
Equipment You’ll Need
- 12-cup muffin tin – I like using this to make perfectly sized muffins that bake evenly.
- Mixing bowls – two are helpful for separating wet and dry ingredients.
- Whisk or spoon – easy for mixing and folding ingredients gently.
- Measuring cups and spoons – for accurate ingredient measurement.
- Pastry cutter or fork – to make the crumble topping, cutting butter into flour and sugar.
- Cooling rack – keeps muffins from getting soggy, perfect if you want crisp tops.
Flavor Variations & Add-Ins
- Replace blueberries with raspberries or chopped strawberries for a different berry flavor.
- Add a teaspoon of vanilla extract or almond extract to enhance sweetness.
- Mix in chopped nuts like pecans or walnuts for extra crunch.
- Swap lemon zest for orange zest or lime zest for a different citrus twist.
How to Make Lemon Blueberry Sourdough Muffins
Ingredients You’ll Need:
Main Muffins:
- 1 cup sourdough starter (active, unfed)
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1/3 cup milk (whole or 2%)
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Crumble Topping:
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 10 minutes to prep plus 20-25 minutes for baking. After baking, allow 5 minutes to cool in the pan and a bit more on a rack before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter, egg, sugar, melted butter, milk, and lemon zest until smooth and combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
4. Make the Muffin Batter:
Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep your muffins tender.
5. Add Blueberries:
Fold in the fresh blueberries carefully to avoid breaking them and turning the batter purple.
6. Prepare Crumble Topping:
In a small bowl, combine flour and sugar. Cut in the cold butter using your fingers or a pastry cutter until the mixture forms coarse crumbs.
7. Fill Muffin Tin and Add Topping:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the crumble topping over each muffin evenly.
8. Bake:
Bake for 20-25 minutes, or until a toothpick inserted into the muffins comes out clean.
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just toss frozen blueberries in a little flour before folding them into the batter to help prevent sinking and reduce color bleeding.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the butter with a plant-based margarine or coconut oil, and swap milk for any non-dairy milk like almond or oat milk.
Is It Okay to Use a Fed Sourdough Starter Instead?
Using an active, unfed starter is best to keep the right flavor balance. If your starter is fed, you might want to reduce the sugar slightly to compensate for extra sweetness.