Lemon Blueberry Sourdough Muffins are a bright and cheerful treat that combine the tartness of fresh lemon with bursts of juicy blueberries. The sourdough brings a lovely tang and moist texture that makes these muffins stand out from the usual sweet breakfast bites. They’re soft on the inside with just a hint of chew, and the little zing from the lemon zest really wakes up your taste buds.
I love making these muffins when I have some extra sourdough starter on hand because they’re a great way to use it up and add something a bit different to my usual breakfast line-up. The blueberries get juicy and soft while baking, giving each muffin a little pop of sweetness that balances the zingy lemon perfectly. One of my favorite tricks is to sprinkle a little sugar on top before baking for a tiny crunchy finish.
These muffins are great for a quick breakfast or a cozy afternoon snack with a cup of tea. I often pack them in lunchboxes or bring them to gatherings because they seem to disappear so fast—everyone loves the fresh, fruity flavors mixed with that gentle sourdough tang. They’re a simple but special way to brighten up any morning or snack time.
Key Ingredients & Substitutions
Sourdough Starter: This adds a gentle tang and moisture. Use an active, unfed starter for best rise and flavor. If you don’t have sourdough, try plain yogurt or buttermilk for a similar tangy effect.
Blueberries: Fresh blueberries give bursts of juicy sweetness. Frozen works too—just add them straight from the freezer to avoid turning the batter blue before baking.
Lemon Zest & Juice: Fresh lemon zest brightens the muffins with natural citrus aroma. Bottled lemon juice is okay in a pinch but fresh is best for flavor.
Yogurt or Sour Cream: Both add richness and keep the muffins moist. I prefer plain yogurt for a lighter texture, but sour cream adds a nice tang if you want that.
Oil or Melted Butter: Oil keeps the muffins soft and tender, while melted butter adds richer flavor. Use whichever you have or prefer.
How Do You Keep Blueberries from Sinking or Bleeding in Muffins?
Blueberries can be tricky because they often sink to the bottom or bleed color and turn the batter purple. Here are my tips to get nice even bursts of blueberry:
- Gently toss the blueberries with a tablespoon of flour before adding them to the batter. This helps suspend them so they don’t sink.
- Fold them in carefully, so you don’t crush the berries and release their juices.
- If using frozen berries, add them frozen and don’t thaw ahead of time to limit color bleed.
- Avoid overmixing the batter once the berries are added to keep them intact.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything organized.
- Whisk or spoon – perfect for mixing the batter smoothly without overworking it.
- 12-cup muffin tin – helps give each muffin a uniform shape, and a liner or spray makes removing them easier.
- Measuring cups and spoons – ensures your ingredients are accurate for best results.
- Grater – for zesting lemon, adding a fresh citrus scent and bright flavor.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for different fruity flavors.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for warm, spicy notes.
- Mix in chopped nuts, like walnuts or pecans, for added crunch and richness.
- Use orange zest and juice instead of lemon for a sweeter citrus twist.
Lemon Blueberry Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar, plus extra for topping
- 1 large egg
- 1/3 cup plain yogurt or sour cream
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (or frozen, not thawed)
- Optional: coarse sugar for topping (turbinado or sanding sugar)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to bake, plus a short cool-down time of 5 minutes in the pan and additional time on a wire rack. You’ll have fresh, flavorful muffins in under 40 minutes.
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is well combined and ready to add to the wet mix.
3. Combine The Wet Ingredients:
In a large bowl, stir together your sourdough starter, sugar, egg, yogurt (or sour cream), oil (or melted butter), vanilla extract, lemon zest, and lemon juice until smooth and well mixed.
4. Bring It All Together:
Gradually add your dry ingredients to the wet ones, stirring gently until just combined. It’s okay if the batter is a little lumpy—don’t overmix or your muffins can get tough.
5. Add The Blueberries:
Carefully fold in the blueberries so they do not break apart or turn the batter purple. A gentle touch here keeps your muffins looking delicious.
6. Fill The Muffin Cups & Top:
Spoon the batter evenly into your muffin cups, filling each about two-thirds full. Sprinkle a little sugar on top of each muffin to get a nice sweet, crunchy topping.
7. Bake and Cool:
Bake your muffins for 20 to 25 minutes or until golden on top and a toothpick inserted into the middle comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
8. Enjoy & Store:
Serve your muffins warm or at room temperature. Keep any leftovers stored in an airtight container for up to 3 days, or freeze them for longer freshness.
Can I Use Frozen Blueberries for These Muffins?
Yes! Use frozen blueberries straight from the freezer without thawing to minimize color bleeding and prevent the batter from turning purple. Gently fold them in to keep them intact.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped or in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.
Can I Substitute the Sourdough Starter?
If you don’t have sourdough starter, plain yogurt or buttermilk can add a similar tangy flavor and moisture. The texture might be slightly different, but the muffins will still be delicious!
What’s the Best Way to Prevent Blueberries from Sinking?
Toss blueberries in a tablespoon of flour before folding them into the batter. This helps suspend the berries evenly so they don’t sink to the bottom during baking.