If you’ve got sourdough starter discard waiting to be used, these tender sourdough lemon blueberry muffins are the perfect treat. Fresh lemon zest and juice brighten every bite, while juicy blueberries add bursts of sweetness. A simple lemon glaze drizzled on top makes them taste like something straight from a bakery—but they’re quick enough for a weekday breakfast.
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I love making these during blueberry season, but frozen blueberries work just as well, so you can enjoy them year-round. The sourdough discard adds a subtle tang and keeps the crumb moist, making these muffins a favorite around here with both kids and adults.
You might also like my Sourdough Discard Lemon Blueberry Quick Bread if you’re craving another blueberry treat.
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) sugar
- 2 ½ teaspoons (10 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (100 g) sourdough starter discard (or active starter)
- ½ cup (115 g) melted butter (or melted coconut oil)
- 2 large eggs
- ¼ cup (60 g) sour cream
- 2 tablespoons (27 g) extra virgin olive oil (or vegetable oil)
- ¾ cup (180 g/ml) milk, room temperature
- 1 teaspoon (4 g) vanilla extract
- 2 tablespoons lemon zest (about 2 fresh lemons)
- 1 tablespoon lemon juice (about ½ lemon)
- 1 ¼ cups (190 g) blueberries (fresh or frozen, tossed with 1 teaspoon flour before folding in)
For the Lemon Glaze
- 1 tablespoon lemon juice
- ½–¾ cup powdered sugar (adjust for desired thickness)
Instructions
Preheat the oven to 350°F (190°C). Line a muffin pan with paper liners or grease lightly. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the sourdough discard, melted butter, eggs, sour cream, olive oil, milk, vanilla, lemon zest, and lemon juice until smooth.
Pour the dry ingredients into the wet mixture and gently fold until just combined—do not overmix.
Fold in the flour-coated blueberries.
Divide batter evenly into a muffin tin (about ¾ full). Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
Let the muffins cool for 10 minutes on a wire rack.
Stir together lemon juice and powdered sugar to make the glaze.
Drizzle the glaze over muffins before serving.
Tips for the Best Sourdough Blueberry Muffins
- Toss blueberries with a little flour to prevent them from sinking.
- For extra tang, swap the milk with buttermilk or kefir.
- These muffins freeze beautifully—just skip the glaze until ready to serve.
- Use coconut oil instead of butter for a dairy-free option.
Storage
Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. Freeze (unglazed) for up to 2 months.
Frequently Asked Questions
Can I use frozen blueberries in these muffins?
Yes! Frozen blueberries work beautifully—just don’t thaw them before baking. Toss them in flour as directed to prevent streaking and sinking.
What does sourdough discard do in muffins?
Sourdough discard adds a subtle tangy flavor, keeps the muffins moist, and helps reduce food waste by using up leftover starter. It doesn’t make the muffins taste “sour,” just richer and more flavorful. Try it in my Sourdough Discard Crackers or Sourdough Discard Tortillas for more easy ideas.
Can I make these muffins without sour cream?
Yes. You can substitute Greek yogurt, plain yogurt, or even buttermilk for the sour cream. Each will add a slightly different texture but still work well.
How do I prevent my blueberries from sinking to the bottom?
Coating the blueberries with 1 teaspoon of flour before folding them into the batter helps them stay evenly distributed throughout the muffins.
Can I make these muffins ahead of time?
Definitely! These muffins stay fresh in an airtight container for 2–3 days at room temperature. They can also be frozen (unglazed) for up to 2 months. Just glaze after thawing for the best results.
Can I skip the lemon glaze?
Yes. The muffins are delicious on their own, but the lemon glaze adds a fresh, bakery-style finish that really makes them shine.
What’s the best way to reheat sourdough blueberry muffins?
Pop them in the microwave for about 10–15 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes. This brings back their fresh-from-the-oven taste.
Do I need to let the batter rest since it has sourdough?
Nope! Unlike long-fermented breads, discard recipes are meant to be baked right away. If you’re looking for a true rise-and-ferment style recipe, try my Same Day Sourdough Bread
More Delicious Sourdough Discard Recipes
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Easy Sourdough Blueberry Muffins (With Lemon Glaze)
Ingredients
- 2 cups 240 g all-purpose flour
- ¾ cup 150 g sugar
- 2 ½ teaspoons 10 g baking powder
- ½ teaspoon 2 g baking soda
- ½ teaspoon 2 g salt
- ½ cup 100 g sourdough starter discard (or active starter)
- ½ cup 115 g melted butter (or melted coconut oil)
- 2 large eggs
- ¼ cup 60 g sour cream
- 2 tablespoons 27 g extra virgin olive oil (or vegetable oil)
- ¾ cup 180 g/ml milk, room temperature
- 1 teaspoon 4 g vanilla extract
- 2 tablespoons lemon zest about 2 fresh lemons
- 1 tablespoon lemon juice about ½ lemon
- 1 ¼ cups 190 g blueberries (fresh or frozen, tossed with 1 teaspoon flour before folding in)
For the Lemon Glaze
- 1 tablespoon lemon juice
- ½–¾ cup powdered sugar adjust for desired thickness
Instructions
- Preheat the oven to 350°F (190°C). Line a muffin pan with paper liners or grease lightly. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the sourdough discard, melted butter, eggs, sour cream, olive oil, milk, vanilla, lemon zest, and lemon juice until smooth.
- Pour the dry ingredients into the wet mixture and gently fold until just combined—do not overmix.
- Fold in the flour-coated blueberries.
- Divide batter evenly into muffin tin (about ¾ full). Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool for 10 minutes on a wire rack.
- Stir together lemon juice and powdered sugar to make the glaze, then drizzle over muffins before serving.
Notes
Tips for the Best Sourdough Blueberry Muffins
- Toss blueberries with a little flour to prevent them from sinking.
- For extra tang, swap the milk with buttermilk or kefir.
- These muffins freeze beautifully—just skip the glaze until ready to serve.
- Use coconut oil instead of butter for a dairy-free option.
