Description
Bright, fluffy, tangy, and packed with juicy blueberries, these sourdough discard lemon muffins are your new favorite way to use up starter. Easy to make, full of citrusy sunshine, and kid-approved.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Zest of 2 lemons
- Juice of 2 lemons (about 1/4 cup)
- 1/2 cup sourdough discard
- 1/2 cup milk (any kind)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, combine lemon zest, lemon juice, sourdough discard, milk, oil, eggs, and vanilla extract. Whisk until smooth.
- Pour wet mixture into dry ingredients and gently mix until just combined. Don’t overmix—lumps are fine.
- In a small bowl, toss blueberries with a little flour to prevent sinking, then fold them gently into the batter.
- Scoop batter into muffin liners, filling about 2/3 full.
- Bake for 22–24 minutes or until a toothpick inserted in the center comes out clean.
- Remove from tin and let cool on a rack for 5–10 minutes before serving.
Notes
Use frozen blueberries straight from the freezer—don’t thaw. Tossing them in flour helps them stay suspended in the batter. You can use active starter instead of discard, and adjust sugar down to 3/4 cup if you prefer less sweet. Try a lemon glaze or crumb topping to switch it up!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg