Sourdough Blueberry Lemon Muffins

Name: Sourdough Blueberry Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup sourdough starter (active and bubbly); 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon; 1 tablespoon lemon juice

Highlighted under: Easy Baking Recipes

I love baking muffins, and these sourdough blueberry lemon muffins have become a beloved favorite in my kitchen. The tangy flavor of sourdough perfectly complements the burst of sweet blueberries and the zesty notes of fresh lemon. Each muffin is fluffy, moist, and absolutely bursting with flavor. They make for a delightful breakfast treat or a snack any time of the day. I can guarantee that once you take a bite, you'll be reaching for another one!

Created by

Anna

Last updated on 2026-01-27T14:18:28.414Z

When I first experimented with sourdough in my muffins, I was amazed at how it enhanced both flavor and texture. The natural fermentation process adds depth that you simply can’t replicate using regular flour. After trying various combinations, I found that the tanginess paired beautifully with blueberries and lemon, creating a burst of freshness in every bite.

One tip I learned is to gently fold in the blueberries to prevent them from breaking apart too much during mixing. This way, you'll have beautiful pockets of juicy berries that pop in your mouth, complementing the muffin’s moist crumb perfectly. I can’t help but bake a batch every weekend!

Why You'll Love These Muffins
Bursting with fresh blueberry flavor balanced with zesty lemon
Moist and tender crumb thanks to the sourdough starter
Perfect for any time of the day, from breakfast to snack time

Understanding the Ingredients

The key to achieving that delightful tang in these muffins lies in the use of an active sourdough starter. It not only contributes to the flavor but also enhances the texture, making each muffin fluffy and moist. If you don’t have a sourdough starter on hand, you can create a quick substitute using a mix of plain yogurt and baking powder, though the final flavor may not be as vibrant.

Blueberries are not just for color; they also provide natural sweetness and moisture. For an extra boost, consider using frozen blueberries, as they tend to be juicier when baked. Just remember to toss them in a bit of flour to prevent them from sinking to the bottom of the muffin during baking.

Baking Tips for Perfect Muffins

When mixing the wet and dry ingredients, be gentle. Overmixing can lead to dense muffins rather than the fluffy texture we desire. Stir just until you no longer see dry flour. I usually stop mixing as soon as everything is combined, even if some lumps remain, to keep the muffins light and airy.

Keep an eye on your oven temperature. If your muffins begin to brown too quickly on the top before they are fully baked, you can tent them with aluminum foil to slow down the browning. The ideal doneness is when a toothpick comes out clean, usually after 18-20 minutes.

Ingredients

Gather the following ingredients for your delicious sourdough blueberry lemon muffins:

Muffin Ingredients

1 cup sourdough starter (active and bubbly)
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon
1 tablespoon lemon juice

Make sure to use fresh blueberries for the best flavor!

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, mix together the sourdough starter, sugar, melted butter, milk, egg, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.

Fold in Blueberries

Gently fold in the blueberries, lemon zest, and lemon juice into the batter.

Fill Muffin Tins

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful muffins warm or at room temperature!

Pro Tips

For an extra touch, sprinkle some coarse sugar on top of the muffins before baking for a sweet, crunchy topping.

Storage and Freshness

Once your muffins have cooled, store them in an airtight container at room temperature for up to three days. If you want to prolong their freshness, consider refrigeration; however, this may slightly alter their texture.

For longer storage, freeze individual muffins by wrapping them in plastic wrap and placing them in a zip-top freezer bag. They can be stored in the freezer for up to three months. To reheat, simply pop them in the microwave for about 20-30 seconds or bake them from frozen at 350°F (175°C) for about 10-12 minutes.

Variations to Try

Feel free to experiment with different fruits! Chopped strawberries, raspberries, or even peaches can be great alternatives to blueberries. Just keep in mind that each fruit has a unique moisture content, so you may need to adjust the amount slightly.

If you’re looking to swap out the flour, consider using whole wheat flour for a heartier muffin. You could also experiment with gluten-free flour mixtures, although the texture may vary, and the rise might be less pronounced without the gluten.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just do not thaw them before adding; fold them in while still frozen to reduce sinking.

→ Can I make these muffins dairy-free?

Absolutely! Substitute the milk with any plant-based milk and use a dairy-free butter alternative.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I add nuts or other fruits?

Definitely! Feel free to add chopped nuts or substitute some blueberries with other fruits like raspberries or strawberries.