Sourdough Blueberry Lemon Poppy Seed Muffins
Savor the delightful taste of Sourdough Blueberry Lemon Poppy Seed Muffins, a perfect blend of tangy blueberries, zesty lemon, and crunchy poppy seeds. These muffins are light and airy, making them an ideal treat for breakfast, brunch, or a quick snack. With the added benefit of reducing sourdough discard waste, this recipe is not only delicious but also eco-friendly. Enjoy them fresh from the oven or freeze a batch for later indulgence. Drizzled with a sweet lemon glaze, each muffin bursts with flavor that will impress family and friends at any gathering.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 330 grams all-purpose flour
- 200 grams sugar
- 240 grams sourdough discard
- 250 grams sour cream
- 200 grams fresh blueberries
- 2 large eggs
- Zest and juice of one lemon
- 55 grams brown sugar (1/4 cup)
- 50 grams white sugar (1/4 cup)
- 50 grams all-purpose flour (1/3 cup)
- 1 gram cinnamon (1/2 teaspoon)
- Pinch of salt
- 57 grams unsalted butter, cold (1/4 cup)
- 8 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 30 grams poppy seeds (3 Tablespoons)
- 3 grams salt (1/2 teaspoon)
- 10 grams lemon zest (2 Tablespoons)
- 113 grams unsalted butter, melted (1/2 cup)
- 75 grams lemon juice, freshly squeezed (1/3 cup)
- 6 grams vanilla extract (1 1/2 teaspoons)
- 30 grams lemon juice, freshly squeezed (2 Tablespoons)
- 120 grams powdered sugar (1 cup)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In one bowl, mix dry ingredients: flour, baking powder, baking soda, poppy seeds, and salt.
- In another bowl, whisk together sugar, lemon zest, sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla until smooth.
- Combine wet and dry mixtures gently until just incorporated; fold in blueberries.
- Fill muffin tins two-thirds full and top with crumble mixture before baking for about 14 minutes.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg