Name: Sourdough Blueberry Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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 cup fresh blueberries; 30 grams lemon juice, freshly squeezed (2 tablespoons); 120 grams powdered sugar (1 cup)

why make this recipe

Sourdough Blueberry Lemon Poppy Seed Muffins are a delightful treat that brings together the tangy flavor of lemon, the sweetness of blueberries, and the crunch of poppy seeds. Using sourdough discard not only reduces food waste but also adds a unique, slightly tangy taste that makes these muffins stand out. Perfect for breakfast, brunch, or a snack, they are sure to please family and friends alike.

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how to make Sourdough Blueberry Lemon Poppy Seed Muffins

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 cup fresh blueberries
30 grams lemon juice, freshly squeezed (2 tablespoons)
120 grams powdered sugar (1 cup)

Directions

Crumble Topping:

In a medium bowl, add white and brown sugar, flour, cinnamon, salt, and cold, cubed butter.
Crumble the larger pieces of butter with your fingers and mix until the butter is well coated with the flour mixture. Work quickly to keep the butter from getting too soft.
Place the bowl of crumble topping in the fridge to chill until you’re ready to use it.

Batter:

Sift flour, baking powder, and baking soda into a large bowl. Add poppy seeds and salt, and whisk until combined. Set aside.
In a large mixing bowl, add the sugar and fresh lemon zest. Rub them together with your hands until the sugar turns pale yellow.
Add the sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick.
Gently fold in the fresh blueberries.

Long Ferment: Cover and place the batter in the fridge for 24-48 hours for a long ferment. When ready to bake, check the batter and may need to adjust the baking time.

Bake:

Preheat the oven to 425°F (220°C) and grease your muffin tin or use paper liners. Divide the batter among 24 muffin cups and sprinkle with the crumble topping.
Bake for 14-15 minutes or until golden brown and a toothpick comes out with a few crumbs.
Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
Cool completely before adding the glaze.

Glaze Topping:

In a separate bowl, mix fresh lemon juice with powdered sugar. Adjust the lemon juice to reach your desired consistency.
Place the glaze in a piping or Ziploc bag, cut a corner, and drizzle over the muffins.
Serve and enjoy!

how to serve Sourdough Blueberry Lemon Poppy Seed Muffins

Serve these muffins warm or at room temperature, perfect for breakfast with coffee or as a sweet treat in the afternoon. They pair well with a dollop of butter or a light spread of cream cheese.

how to store Sourdough Blueberry Lemon Poppy Seed Muffins

To store, place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.

tips to make Sourdough Blueberry Lemon Poppy Seed Muffins

Ensure all your wet ingredients are at room temperature for the best texture.
Don’t overmix the batter; a few lumps are okay to keep the muffins light and fluffy.
Feel free to substitute frozen blueberries if fresh ones aren’t available.

variation

You can add nuts, such as chopped walnuts or pecans, for an extra crunch. You can also substitute the blueberries with raspberries or strawberries for a different fruity flavor.

FAQs

Can I use active sourdough starter instead of sourdough discard?
Yes, you can use active sourdough starter in the same amount as the discard.

How do I know when the muffins are done?
Check for a golden brown color and use a toothpick; it should come out with just a few crumbs attached.

Can I make these muffins without gluten?
Yes, you can use a gluten-free all-purpose flour blend to make them gluten-free; just ensure it contains xanthan gum for proper texture.