Description
Blueberry Lemon Poppy Seed Sourdough Muffins bring weekend breakfast magic straight from your kitchen’s heart. Packed with tangy sourdough, sweet berries, and zesty citrus, these morsels deliver pure morning happiness in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup sour cream
- 1 cup sourdough starter discard
- 1 ½ cups fresh blueberries
- 2 large eggs
Dry Ingredients:
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons poppy seeds
Wet and Flavor Ingredients:
- ½ cup unsalted butter (melted)
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 ½ teaspoons vanilla extract
Golden Crumble Topping:
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- 1 pinch salt
- ¼ cup unsalted butter (cold and cubed)
Lively Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Craft the crumble topping by mixing ¼ cup brown sugar, ¼ cup white sugar, ⅓ cup flour, ½ tsp cinnamon, and a pinch of salt in a medium bowl. Squeeze the cold, cubed butter into the mixture until it becomes coarse and crumbly.
- Refrigerate the crumble topping while preparing the remaining ingredients to keep the butter firm.
- Sift 2 ¼ cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 3 tbsp poppy seeds into a large bowl. Set aside.
- Massage 1 cup sugar and 2 tbsp lemon zest together with your fingertips until the mixture becomes fragrant and pale yellow.
- Whisk 1 cup sour cream, 1 cup sourdough starter, ½ cup melted butter, ⅓ cup lemon juice, 2 large eggs, and 1 ½ tsp vanilla extract into the sugar mixture until smooth.
- Gently fold the wet ingredients into the dry ingredients, stopping just when combined to prevent overmixing.
- Carefully incorporate 1 ½ cups fresh blueberries using a wooden spoon.
- Preheat the oven to 425°F and prepare a muffin tin with liners or cooking spray.
- Divide the batter evenly among 24 muffin cups, filling each about ¾ full.
- Sprinkle the chilled crumble topping generously over each muffin.
- Bake at 425°F for 14-15 minutes, until the tops turn golden and a toothpick comes out with a few moist crumbs.
- Allow the muffins to rest in the pan for 10 minutes, then transfer to a wire rack.
- Whisk 1 cup powdered sugar with 2 tbsp lemon juice until the glaze reaches a smooth, drizzling consistency.
- Transfer the glaze to a small plastic bag, snip a tiny corner, and delicately drizzle over the cooled muffins.
Notes
- Let the sourdough discard come to room temperature for better incorporation into the batter.
- Toss fresh blueberries in a tablespoon of flour to prevent them from sinking during baking.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and use gluten-free baking powder.
- When mixing the batter, stop folding as soon as the dry ingredients are just combined to keep the muffins tender and light.
- Prep Time: 20 minutes
- Cook Time: 14-15 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 255 kcal
- Sugar: 22 g
- Sodium: 175 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg