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5 from 1 vote

Sourdough Blueberry Lemon Muffins

These Sourdough Blueberry Lemon Muffins are sweet & tart with a lovely little crunch on top. Perfection!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin, sourdough, sourdough discard recipe, sourdough recipe
Servings: 12 muffins
Calories: 461kcal
Author: Cery


  • 3 cups unbleached flour
  • 1 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 2/3 cup homemade buttermilk
  • 2/3 cup melted butter
  • 1/2 cup sourdough starter unfed
  • 2 eggs
  • 1 tsp lemon extract
  • 1 cup fresh or frozen blueberries or 1/2 pint home canned blueberries
  • cupcake papers optional


  • 1 cup sugar
  • 2/3 cup unbleached flour
  • 1/2 cup butter cold, cut into cubes
  • 3 tsp lemon zest


  • Preheat oven to 400°F.
  • Grease muffin cups or line with cupcake papers.
  • Take about 2 Tbsp of the flour and toss with the blueberries in a separate bowl.
  • In a bowl, mix flour, sugar, sea salt, and baking powder.
  • And in a large bowl, mix up the starter, melted butter, eggs, lemon extract, and buttermilk.
  • Mix the dry ingredients, a little at a time, beating well after each addition.
  • The batter should be stiff. If it's hard to stir, add a Tbsp more of buttermilk.
  • Now gently fold in the blueberries.
  • Divide the mixture between 12 muffin cups for great zonking big muffins, or 18 to 24 for more normal sized ones.


  • The butter should be really cold. Cut it into cubes.
  • In a small mixing bowl combine the flour, sugar, and lemon zest.
  • With a pastry blender or 2 forks, cut the butter into the flour mixture until it's well combined. It should look like crumbs.
  • Divide the topping between the muffins.
  • Press it down a little bit. Gently.
  • Now put those guys into the oven and bake for 20 to 25 minutes.
  • Check to see if they're done with a toothpick. If you poke the toothpick in the top and it comes out clean the muffins are done.
  • Take them out of the oven and turn them out onto a cooling rack to cook.


You can serve these warm or cold. 
Keep in an air tight container or zip lock bag on the counter for a few days.
Or you can freeze them. They freeze beautifully!


Serving: 1muffin | Calories: 461kcal | Carbohydrates: 66g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 422mg | Potassium: 79mg | Fiber: 1g | Sugar: 35g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg