Description
These Sourdough Blueberry Lemon Poppy Seed Muffins are a delightful blend of tangy sourdough discard and fresh blueberries, infused with bright lemon zest and juice, and sprinkled with crunchy poppy seeds. Topped with a buttery lemon crumble and finished with a zesty lemon glaze, these muffins are perfect for a flavorful breakfast or snack.
Ingredients
Scale
Muffin Batter
- 330 grams all-purpose flour
- 8 grams baking powder
- 3 grams baking soda
- 30 grams poppy seeds
- 3 grams salt
- 200 grams sugar
- 10 grams lemon zest
- 240 grams sourdough discard
- 250 grams sour cream
- 113 grams unsalted butter, melted
- 30 grams lemon juice
- 2 eggs
- 6 grams vanilla extract
- 200 grams fresh blueberries
Lemon Crumble Topping
- 55 grams brown sugar
- 50 grams white sugar
- 50 grams all-purpose flour
- 1 gram cinnamon
- Pinch of salt
- 57 grams unsalted butter, cold
Lemon Glaze
- 120 grams powdered sugar
- 30 grams lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix sugar and lemon zest until fragrant. Add the sour cream, sourdough discard, melted unsalted butter, lemon juice, eggs, and vanilla extract. Whisk everything together thoroughly until you achieve a smooth batter.
- Incorporate Dry Ingredients and Blueberries: Gradually add the dry ingredients into the wet mixture, gently folding them to combine without overmixing. Carefully fold in the fresh blueberries to avoid breaking them.
- Prepare Crumble Topping: In a small bowl, mix together brown sugar, white sugar, flour, cinnamon, and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Tins and Add Topping: Spoon the batter into the muffin liners, filling each about two-thirds full. Generously sprinkle the crumble topping over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 14 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth, then drizzle or brush it over the warm muffins for a bright finishing touch.
Notes
- Use sourdough discard to add a subtle tang and moisture to the muffins.
- Be gentle when folding in blueberries to prevent them from bursting and coloring the batter.
- Ensure the butter for the crumble topping is cold for a crisp texture.
- The lemon glaze adds a refreshing brightness—adjust the amount of lemon juice for desired consistency.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
