Easy Sourdough Blueberry Muffins (With Lemon Glaze)
These sourdough blueberry muffins are soft, tangy, and full of juicy blueberries with a hint of lemon. Made with sourdough discard and topped with a simple lemon glaze, they’re quick to whip up for breakfast, snack time, or a bakery-style treat at home.
Print
Pin
Servings: 0
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.