Lemon Blueberry Sourdough Muffins are a fresh and zesty treat that perfectly combines tangy lemon with burst-after-burst juicy blueberries. The sourdough adds a subtle depth to the flavor and a tender crumb that feels just right with every bite. These muffins have a wonderful balance of sweet and tart, making them a refreshing option for breakfast or a midday snack.
I love making these muffins when I want something a little special but still simple. Using sourdough starter not only adds a nice twist but also gives the muffins a light texture that I really enjoy. Plus, the pop of lemon zest brightens everything up and pairs beautifully with the sweet blueberries. I always find myself grabbing one or two warm out of the oven before they’ve even cooled down!
These muffins go great with a cup of tea or coffee, and I often pack some in my lunchbox for a little pick-me-up during the day. They’re also a crowd-pleaser at brunch or whenever friends stop by. If you like your muffins with a bit of tang and fresh fruit, these Lemon Blueberry Sourdough Muffins will quickly become a favorite in your recipe collection.
Key Ingredients & Substitutions
Sourdough Starter: This gives your muffins a light texture and slight tang. If you don’t have one, you can substitute with 1 tsp baking powder and 1/2 tsp baking soda extra, but the flavor won’t be quite the same.
Lemon Zest and Juice: Fresh lemon zest and juice brighten up the muffins with zingy flavor. Bottled lemon juice is okay in a pinch, but fresh is best for that vibrant aroma.
Blueberries: Fresh blueberries work great, but frozen berries can be used too. Keep them frozen and toss directly into the batter to avoid color bleeding and soggy muffins.
Butter and Milk: Melted butter adds richness and moisture, while milk helps create a smooth batter. You can swap butter with neutral oil and use any milk (dairy or plant-based) you have on hand.
How Do I Avoid Sinking or Dense Muffins?
Overmixing the batter can make muffins dense and cause them to sink. The key is gentle mixing:
- Combine wet ingredients thoroughly first for a smooth base.
- Add dry ingredients in, folding gently with a spatula. Stop mixing as soon as you see no more flour.
- Be careful folding in blueberries—they burst easily and can color the batter.
- Fill muffin cups about 3/4 full to give room for rising without spilling over.
- Bake immediately after mixing; letting batter sit can weaken rising power.
Following these tips helps your muffins turn out light, moist, and with a nice dome on top!
Equipment You’ll Need
- Mixing bowls – I use a big bowl for combining ingredients and a smaller one for sifting the dry mix. They make mixing easier and cleaner.
- Whisk or spatula – helps gently combine everything without overworking the batter.
- Measuring cups and spoons – ensures accuracy for ingredients, especially baking soda and powder.
- Muffin tin with liners or parchment cups – keeps the muffins shaped nicely and makes clean-up easier.
- Cooling rack – I recommend cooling muffins on a wire rack so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Mix in chopped nuts like almonds or pecans for extra crunch and flavor.
- Use raspberries or strawberries instead of blueberries for a different berry twist.
- Add a splash of vanilla extract to the batter for a warmer, sweeter note.
- Swirl in some cream cheese or lemon curd before baking for a surprise filling.
Lemon Blueberry Sourdough Muffins
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration, unfed)
- 1/2 cup (120ml) milk, at room temperature
- 1 large egg
- 1/3 cup (75g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted and cooled
- Zest of 1 lemon
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (150g) fresh blueberries (you can use frozen, do not thaw before mixing)
- 1 tablespoon lemon juice (freshly squeezed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Plus, add 5 minutes to cool the muffins before serving. So, you can enjoy fresh muffins in about 35-40 minutes!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or parchment muffin cups to make cleanup easy and keep muffins nice and shaped.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, milk, egg, sugar, melted butter, lemon zest, and lemon juice until smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps them mix evenly and makes a lighter muffin.
4. Put It All Together:
Gently fold the dry ingredients into the wet ingredients. Don’t overmix — it’s okay to have a few lumps. This keeps your muffins tender.
5. Add the Blueberries:
Carefully fold in the blueberries, trying not to squish them too much so the berries stay whole and juicy inside your muffins.
6. Fill the Muffin Cups and Bake:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until the tops turn golden and a toothpick poked in the center comes out clean.
7. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes. Then take them out and place them on a wire rack to cool completely or enjoy warm if you like. Store leftovers in an airtight container for 2-3 days or freeze for longer keeping.
Can I Use Frozen Blueberries in These Muffins?
Yes! You can use frozen blueberries straight from the freezer without thawing. This helps prevent the batter from turning purple and keeps the muffins from getting soggy.
How Should I Store Leftover Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually and thaw at room temperature or warm gently in the microwave before eating.
Can I Substitute the Sourdough Starter?
If you don’t have sourdough starter, you can replace it by adding 1 tsp baking powder and increasing the baking soda to 1 tsp. The flavor will be less tangy, but the muffins will still rise nicely.
Is It Okay to Use Lemon Extract Instead of Fresh Lemon?
Fresh lemon zest and juice give the best bright, natural flavor, but you can use 1/2 tsp lemon extract if that’s what you have on hand. Reduce the sugar slightly if you want to balance the sweetness.