Blueberry Lemon Poppy Seed Sourdough Muffins
These Blueberry Lemon Poppy Seed Sourdough Muffins are bakery-style breakfast treats made with sourdough discard, fresh lemon, juicy blueberries, and nutty poppy seeds. Finished with a buttery crumble topping and a bright lemon glaze, they’re moist, tender, and packed with flavor.
Equipment
- Mixing bowls
- Whisk
- 24-cup Muffin Tin
- Microplane Zester
Ingredients
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup all-purpose flour (for crumble)
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbsp poppy seeds
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 cup sour cream, room temperature
- 1 cup sourdough discard (or active starter)
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup fresh lemon juice
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice (for glaze)
Instructions
- In a bowl, combine brown sugar, white sugar, flour, cinnamon, and cold butter. Rub together with fingers until coarse crumbs form. Refrigerate until needed.
- In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.
- In another bowl, rub granulated sugar and lemon zest together with your fingers until fragrant and pale yellow.
- Whisk sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla into the lemon sugar. Add wet ingredients to dry and mix just until combined. Gently fold in blueberries.
- Preheat oven to 425°F (218°C). Line a 24-cup muffin tin and divide batter evenly. Top generously with crumble. Bake for 14–15 minutes until domed and golden.
- Once completely cool, whisk powdered sugar and lemon juice until smooth. Drizzle over muffins and serve.
Notes
This recipe works perfectly as a quick sourdough discard bake or as a long-fermented muffin batter for improved digestibility and deeper flavor.