These Sourdough Discard Blueberry Lemon Muffins have just the right blueberry to lemon ratio and are topped with an easy sugary crumble topping that gives it an added touch of sweetness.

Right now I am loving anything with a blueberry – lemon combination… which is funny, because growing up I hated blueberries – and lemons, for that matter. Funny how things change.

After visiting the blueberry patch (something I now like to do annually while in season) I am on the lookout for various ways to use up our pickings.

They are so pretty on my wooden cake plate in our kitchen and don’t stay there long.

Just a tip that works in my house… if you want something eaten and not gone to waste, put it out for a quick grab. If it’s in plain view, it gets eaten every time. As with anything made from scratch, it will only last so long without all those pesky preservatives, so make sure everyone in your house knows what’s ready to eat. Made a lot of something? Most things freeze well – as do these Sourdough Discard Blueberry Lemon Muffins.

Are you on the sourdough train??

Let me be honest here – sourdough is still a sour subject for me.

I have done several starters – my very first one being the best, until it ended up all over the kitchen floor one Saturday afternoon several years ago. I can still see all the pretty bubbles… sigh.

Point being… I am still working on getting comfortable with figuring out the whole sourdough thing, so a recipe that uses discard and does not have to be active and rising like the sun is more in my wheelhouse at the moment.

I say it a lot, and I’ll say it again: I love recipes that don’t require special ingredients.

If you can pull a recipe off with a quick trip to the pantry and a cup of fresh or frozen berries, you are in luck. Such is the case with these muffins. These Sourdough Discard Blueberry Lemon Muffins take less than 15 minutes to have mixed and in the oven- especially if everything is within reach for a quick grab.

Baking is so much easier – and so much more enjoyable – if you have your common baking ingredients and tools organized.

We recently remodeled our kitchen. One of my biggest priorities was making our kitchen island a baking center. Everything from the flour, sugar, and baking soda to mixing bowls and cooling racks is all on the same side of the island. While baking, I can just reach down in front of me and get what I need to mix something together quickly. Having everything organized is a time saver!

Make the sugary crumble topping first.

A white mixing bowl of sugary homemade crumble topping for blueberry lemon muffins

This crumble is made with three simple ingredients:

Salted butter, 3 tablespoons
Sugar, 1/2 cup
Flour, 1/2 cup

Mix all ingredients together and set aside.

A bowl of melted butter, and some measuring cups of flour and sugar on a wooden cutting board

Mix the dry ingredients – except the berries.

The dry ingredients are:

2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 tbsp cornstarch
Zest of 1/2 to 1 lemon

A white mixing bowl filled with dry ingredients and bits of lemon zest to make blueberry lemon muffins

Then… fold in your fresh or frozen blueberries.

A white mixing bowl of dry ingredients with whole blueberries mixed in with a golden spatula

Next, mix together your wet ingredients in a separate bowl.

Dry ingredients include:

1 stick of salted butter, melted
2 large eggs
1/2 cup of sourdough discard
2 tablespoons sour cream
1 tsp vanilla

Don’t put the wet ingredients in a mixer – whisk it by hand to have a liquidy consistency, otherwise it will clump up from the sourdough.

White mixing bowls of dry and wet ingrediients side to side on a wooden cutting board

Fold wet ingredients into dry ingredients until just combined.

A close up look at mixed batter with large blueberries and bits of lemon zest throughout

The batter is ready to put into your greased muffin pan.

Tip here – make sure your pans are thoroughly greased. These muffins are very prone to sticking.

I used large muffin pans here – which makes about six to seven large muffins. With a regular sized muffin pan, I assume this will give you a good dozen.

A large muffin pan filled with batter with large blueberries and bits of zested lemon

Before heading to the oven – don’t forget the crumble topping.

Make sure to press the topping down into the batter so it stays on top of your muffins.

A large muffin pan filled with blueberry and lemon muffin batter topped with sugary crumbles

Bake in a 350-degree oven for 26 to 28 minutes for large muffins, 18 to 22 minutes for regular sized muffins.

You can cool them in the pan – but I usually take them straight to the cooling rack.

A close up of blueberry lemon muffn cut in half on a cooling rack.

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Sourdough Discard Blueberry Lemon Muffins

Servings 7

Ingredients

Dry Ingredients

2 cups flour
1 cup sugar, granulated
2 tsp baking powder
1/2 tsp baking soda
1 tbsp cornstarch
zest 1/2 to 1 lemon
1 cup blueberries, fresh or frozen

Wet Ingredients

1 stick butter, salted
2 eggs, large
1/2 cup sourdough discard
2 tbsp sour cream
1 tsp vanilla

Crumb Topping

3 tbsp salted butter, melted
1/2 cup sugar
1/2 cup flour

Instructions

Preheat over to 350. Heavily grease muffin pans.
Mix together crumb topping ingredients; set aside.
Add all dry ingredients except berries.
Fold in berries.
Mix all wet ingredients.
Fold wet into dry until just combined. (If batter too thick, add 1 to 2 tbsp milk.)
Fill muffin pans 3/4 full with batter. Sprinkle top with crumble topping and press into the batter.
Bake at 350 degrees for 26 to 28 minutes for large muffins, 18 to 22 minutes for regular sized muffins. Cool in pan 10 minutes.