Description
Delight in these tangy and moist Sourdough Blueberry Lemon Poppy Seed Muffins, featuring fresh blueberries, zesty lemon, and a crunchy crumble topping. Perfect for breakfast or a light snack, these muffins combine the tang of sourdough discard and the freshness of lemon for a uniquely flavorful treat.
Ingredients
Scale
Dry Ingredients
- 330 grams all-purpose flour
- 8 grams baking powder
- 3 grams baking soda
- 3 grams salt
- 30 grams poppy seeds
- 10 grams lemon zest
- 1 gram cinnamon
Wet Ingredients
- 200 grams sugar
- 240 grams sourdough discard
- 250 grams sour cream
- 113 grams unsalted butter, melted
- 30 grams lemon juice
- 2 eggs
- 6 grams vanilla extract
Fruit
- 200 grams fresh blueberries
Crumble Topping
- 55 grams brown sugar
- 50 grams white sugar
- 50 grams all-purpose flour
- 57 grams unsalted butter, cold
- Pinch of salt
Lemon Glaze
- 120 grams powdered sugar
- 30 grams lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with liners for easy muffin removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, salt, lemon zest, and cinnamon until evenly combined.
- Combine Sugars and Wet Ingredients: In a separate bowl, mix the sugar with lemon zest until fragrant. Then add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract. Blend the wet ingredients until the mixture is smooth and well integrated.
- Incorporate Dry to Wet: Gradually add the dry ingredient mixture into the wet mixture, folding gently to combine. Be careful not to overmix to maintain tender muffins. Once integrated, gently fold in the fresh blueberries to evenly distribute them without crushing.
- Prepare Crumble Topping: In a small bowl, combine brown sugar, white sugar, flour, cold unsalted butter, and a pinch of salt. Use your fingers or a pastry cutter to crumble the butter into the dry ingredients until the mixture becomes crumbly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Evenly sprinkle the crumble topping over each muffin for a crunchy texture once baked.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 14 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the muffins to cool slightly in the pan. Then prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth. Drizzle the glaze over the warm muffins for a sweet, tangy finish.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries may cause the batter to become watery.
- Do not overmix the batter to prevent tough muffins; fold ingredients just until combined.
- Ensure butter for crumble topping is cold for a crisp texture.
- You can store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free version, substitute sour cream and butter with non-dairy alternatives.
