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Sourdough Blueberry Lemon Muffins

Sourdough Blueberry Lemon Muffins

These sourdough blueberry lemon muffins are tender, moist, and bursting with juicy blueberries and bright lemon flavor. The subtle tang from sourdough starter adds depth, while a sweet lemon glaze makes them bakery-worthy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g active sourdough starter
  • 90 g unsalted butter, melted and cooled
  • 150 g granulated sugar
  • 2 large eggs
  • 120 ml milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 240 g all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 150 g fresh blueberries
  • 60 g powdered sugar (optional glaze)
  • 1 tbsp fresh lemon juice (optional glaze)

Equipment

  • mixing bowls
  • whisk
  • muffin tin
  • paper liners
  • wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk sourdough starter, melted butter, sugar, eggs, milk, and vanilla until smooth.
  3. Stir in lemon zest until evenly combined.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Gently fold dry ingredients into wet mixture until just combined.
  6. Toss blueberries with a little flour and fold them into the batter.
  7. Divide batter evenly among muffin cups, filling each about three-quarters full.
  8. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
  9. Cool briefly, then drizzle with lemon glaze if using.

Notes

Use room-temperature ingredients for the best texture. Toss blueberries in flour to prevent sinking, and avoid overmixing to keep muffins light and tender.