Sourdough Blueberry Lemon Poppy Seed Muffins
Savor the delightful burst of flavors in these Sourdough Blueberry Lemon Poppy Seed Muffins. This recipe harmoniously blends fresh blueberries, zesty lemon, and nutty poppy seeds, creating a treat that is both visually stunning and utterly delicious. Ideal for any meal of the day—be it breakfast, brunch, or a mid-afternoon snack—these muffins are sure to impress. Topped with a sweet crumble and drizzled with a zesty lemon glaze, they are a delightful addition to your kitchen repertoire. Perfectly easy to prepare, they make excellent use of sourdough discard, transforming leftovers into bakery-style goodness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
- 200 grams fresh blueberries (1 1/2 cups)
- 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)
- 30 grams lemon juice, freshly squeezed (2 tablespoons)
- 120 grams powdered sugar (1 cup)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, combine brown sugar, white sugar, all-purpose flour, cinnamon, and a pinch of salt. Cut in cold unsalted butter until crumbly. Set aside.
- In another bowl, whisk together all-purpose flour, baking powder, baking soda, poppy seeds, and salt until well combined.
- In a separate large bowl, mix sugar with lemon zest until fragrant. Stir in sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients into wet ingredients and stir gently until just mixed; do not over-mix. Fold in fresh blueberries carefully to avoid breaking them.
- Spoon batter evenly into muffin cups and top each muffin with crumble topping generously.
- Place in preheated oven and bake for about 14 minutes or until muffins are golden brown.
- While muffins cool, mix powdered sugar with fresh lemon juice until smooth.
- Once muffins have cooled slightly, drizzle with lemon glaze before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 215
- Sugar: 11g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg