Easy Sourdough Lemon Blueberry Crumble Muffins

These easy sourdough lemon blueberry muffins are a perfect summer combination of sweet and tart. Lemon and blueberry are just a great combo and these muffins are a nice treat for morning breakfast or an afternoon snack.

You can use fresh or frozen blueberries for this recipe. You probably already know that we love to get our fresh fruit at local u-pick farms. So when we get fresh berries, we use them for this recipe. Or I use the berries that I have frozen from the u-pick and those work great too.

A Quick Sourdough Recipe

I love having recipes that use sourdough that are quick. We have our recipes that take a bit more planning, like our artisan loaf or bagels, but this recipe can be started and finished in around a quick hour.

This recipe also uses sourdough starter discard, which means your starter doesn’t have to be at its peak to make this recipe. That is great for my busy schedule. Sometimes I feed my starter and have all the intentions to make a recipe that needs it to be at its prime and then I miss that window.

That’s when a recipe like this comes in handy. I can make it at any time my starter is sitting on the counter and has been fed, but may be a bit flat.

Ingredients – Sourdough Lemon Blueberry Muffins

Muffin

• 1 cup sugar (we like to use organic cane sugar)
• 1 large lemon zested and juiced
• 1/2 cup unsalted butter melted and cooled
• 3 eggs
• 1/4 cup oil (I use avocado)
• 1 teaspoon vanilla
• 1/2 cup milk (we use whole milk)
• 1/2 cup sourdough discard
• 1 1/2 cups flour (we use organic unbleached)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups blueberries (tossed with 1/2 tablespoon flour)

Crumble

•  3 tablespoons cold butter cubed
• 1/2 cup cane sugar
• 1/2 cup flour
• Pinch of salt

Instructions – Sourdough Lemon Blueberry Muffins

For this recipe I like to use my stand mixer. You can also use a hand mixer and bowl or even mix it by hand and some muscle.

1. First preheat your oven to 350 degrees Fahrenheit. Line your muffin tins with liners or grease them.
2. Then, in the bowl of a stand mixer, beat the sugar, lemon juice and zest, and butter until creamed (about a minute).
3. Next, add the eggs, avocado oil, vanilla, and milk to the bowl. Mix again until just combined.
4. If you used a stand mixer, remove the bowl and stir in the sourdough discard.
5. In a separate bowl, add the flour, salt, and baking powder. Mix together and add to the wet ingredients. You can save a bowl and just add one at a time to the wet ingredients also, just mix around well, but do not over mix the batter.
6. Now add the blueberries that have been tossed with the 1/2 tablespoon of flour. Fold them into the batter.
7. Last, pour the batter into the muffin tins.
8. When all the batter is distributed into the cups, make the crumble for the top. Combine all the ingredients in a bowl and spread the crumble evenly across the tops of the muffin batter.
9. Bake the muffins in the 350 degree oven for 25-30 minutes. Remove and transfer the muffins to a cooling rack after a few minutes.

Sourdough Lemon Blueberry Muffins

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These easy sourdough lemon blueberry muffins are a perfect summer combination of sweet and tart. Lemon and blueberry are just a great combo and these muffins are a nice treat for morning breakfast or an afternoon snack.

Ingredients

• Bread
• 1 cup sugar (we like to use organic cane sugar)
• 1 large lemon zested and juiced
• 1/2 cup unsalted butter melted and cooled
• 3 eggs
• 1/4 cup oil (I use avocado)
• 1 teaspoon vanilla
• 1/2 cup milk (we use whole milk)
• 1/2 cup sourdough discard
• 1 1/2 cups flour (we use organic unbleached)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups blueberries (tossed with 1/2 tablespoon flour)
• Crumble
• 3 tablespoons cold butter cubed
• 1/2 cup cane sugar
• 1/2 cup flour
• Pinch of salt

Instructions

1. First preheat your oven to 350 degrees Fahrenheit. Line your muffin tins with liners or grease them.
2. Then, in the bowl of a stand mixer, beat the sugar, lemon juice and zest, and butter until creamed (about a minute).
3. Next, add the eggs, avocado oil, vanilla, and milk to the bowl. Mix again until just combined.
4. If you used a stand mixer, remove the bowl and stir in the sourdough discard.
5. In a separate bowl, add the flour, salt, and baking powder. Mix together and add to the wet ingredients. You can save a bowl and just add one at a time to the wet ingredients also, just mix around well, but do not over mix the batter.
6. Now add the blueberries that have been tossed with the 1/2 tablespoon of flour. Fold them into the batter.
7. Last, pour the batter into the muffin tins.
8. When all the batter is distributed into the cups, make the crumble for the top. Combine all the ingredients in a bowl and spread the crumble evenly across the tops of the muffin batter.
9. Bake the muffins in the 350 degree oven for 25-30 minutes. Remove and transfer the muffins to a cooling rack after a few minutes.

Notes

You can use active sourdough or sourdough discard.

These muffins can also be made into small loaves.

More Recipes Using Fresh Fruit

• Sourdough Strawberry Rhubarb Streusel Muffins
• Blueberry Zucchini Snack Cake
• Strawberry Cream Pie