Description
These Sourdough Blueberry Lemon Poppy Seed Muffins combine the tangy flavor of sourdough discard with fresh blueberries, zesty lemon, and crunchy poppy seeds. Topped with a buttery crumble and finished with a sweet lemon glaze, these muffins are moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
Muffins
- 330 grams all-purpose flour
- 8 grams baking powder
- 3 grams baking soda
- 3 grams salt
- 30 grams poppy seeds
- 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
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
- Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt to ensure even distribution.
- Combine Sugars and Lemon Zest: In a separate bowl, mix the granulated sugar with the lemon zest until it becomes fragrant, helping to release the lemon oils.
- Add Wet Ingredients: To the sugar and zest mixture, add sour cream, sourdough discard, melted unsalted butter, lemon juice, eggs, and vanilla extract. Mix until the batter is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently to avoid overmixing, which can toughen the muffins.
- Add Blueberries: Fold in the fresh blueberries delicately to distribute them throughout the batter without breaking them.
- Prepare Crumble Topping: In a separate bowl, combine brown sugar, white sugar, flour, cinnamon, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- Fill Muffin Tins and Add Crumble: Spoon the batter into the muffin liners, filling each about two-thirds full. Evenly sprinkle the crumble topping over each muffin.
- Bake the 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 into the center comes out clean.
- Cool and Glaze: Allow the muffins to cool slightly. Prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth, then drizzle it over the warm muffins for a sweet, tangy finish.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may make the batter more watery.
- Be gentle when folding the blueberries into the batter to prevent them from bursting and coloring the batter blue.
- The crumble topping adds a delightful crunch and sweetness contrast to the soft muffins.
- Ensure the butter for the crumble topping is cold for optimal texture.
- Sourdough discard adds moisture and a subtle tang but can be omitted if unavailable; substitute with an equal amount of buttermilk or yogurt.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
