Sourdough Blueberry Lemon Crumble Muffins

Name: Sourdough Blueberry Lemon Crumble Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 775 min
Ingredients: 1/4 cup (85g) honey; 3/4 cup (150g) white sugar; 1/2 cup (120g) sourdough discard or starter; 1/2 cup (120g) full-fat sour cream (or plain whole milk Greek yogurt ); 2/3 cup (150g) whole milk or buttermilk; 4 tbsp (60g) unsalted butter, melted; 1/4 cup (60g) avocado oil (or neutral oil ); 2 large eggs (room temperature (soak in warm water for ten minutes if needed)); 2 teaspoons vanilla extract; 1 Tablespoons (8g) zest of 2 lemons; 3 Tablespoons (45g) fresh lemon juice; 3 and 1/4 cups (400g) all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1 3/4 cup (250g) 250g frozen wild blueberries; 1/2 cup (75g) all-purpose flour; 1/2 cup (100g) granulated sugar; 2 tbsp (30g) 2 tbsp sourdough discard; 2 tbsp (30g) unsalted butter (softened not melted); 1/8 teaspoon sea salt

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One of the most popular muffins in my household are these Sourdough Blueberry Lemon Crumble Muffins. They’re sweet with pops of juicy blueberry, balanced with bright lemon, and topped with a sweet buttery crumble that takes them to the next level. Every bite is soft, tender, and packed with fresh flavor. They’re the perfect breakfast or snack that makes any morning feel extra special.

Why You’ll Love This Recipe

Bright lemon blueberry flavor: Juicy blueberries and fresh citrus create the perfect sweet and tart balance in these muffins.
Ultra soft and tender crumb: these muffins bake up fluffy and moist with a melt-in-your-mouth texture.
Optional long fermentation: This batter is easy to mix and refrigerate for added benefits of fermentation while making the muffins extra soft.
Buttery crumble topping: This golden crumble adds the perfect sweet crunch on top of the muffins.
Uses up discard beautifully: Need to use up discard? This is the perfect option.

Why Use Sourdough Starter in Muffins?

Using sourdough discard in muffins adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making these muffins easier to digest.

Do I have to long-ferment these Muffins?

No! You can mix up this batter and bake immediately if you want muffins quickly. Just skip the fermentation step!

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Tools You’ll Need:

Standard 12-cup muffin tin- for baking muffins. I love these pans from USA Bakeware linked here.
Muffin liners- to avoid burned edges. I love these bakery style parchment muffin liners linked here.
Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking.
1/4 cup scoop – for scooping batter. I love this scoop for muffins linked here.
Whisk + spatula- for combining ingredients.
Mixing bowls- for mixing batter and crumble.
Hand mixer or sturdy whisk- for mixing batter.
Cooling rack– to cool muffins.

Gather Your Ingredients:

Sourdough starter- (can use flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making these muffins “sour”. Key for fermentation if you’re resting the batter overnight.
Avocado Oil- Adds moisture and keeps the muffins soft and tender. You can substitute for any neutral cooking oil.
Sour Cream– Adds moisture and acidity to balance sweetness and enhance tenderness of the crumb. You can also substitute for full-fat Greek yogurt.
White sugar– Boosts sweetness and supports the rise and golden color.
Whole Milk- you can use whole milk or substitute with buttermilk in the muffins.
Honey- adds sweetness and moisture to the muffins.
Vanilla extract– Enhances the flavor and brings warmth.
Unsalted butter– Binds the crumble to give it crisp buttery texture and gives muffins moisture and flavor.
Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
All-purpose flour- Gives the muffins structure while keeping it soft and cakey. You’ll also use flour in the crumble.
Baking powder + Baking soda– Ensures the right rise and bakery-style domes for the muffins.
Salt- Balances sweetness and enhances all the other flavors.
Lemons- You’ll use both the lemon zest and the juice in the muffins to give them a bright citrus flavor.
Blueberries– adds pockets of jammy blueberry to the muffins. I prefer to use smaller blueberries such as wild blueberries because the distribute more evenly. You can use both fresh or frozen.

Now let’s make some muffins!

Instructions

Step 1: Mix the Muffin Batter

In a large mixing bowl add honey, white sugar, sourdough discard, sour cream, milk, vanilla extract, avocado oil, melted butter, eggs, lemon juice and lemon zest. Whisk ingredients together until blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet, whisking together until no streaks remain. It’s important to not overmix the batter, as this will make the muffin tough.

Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If you choose to ferment, cover the bowl with plastic and transfer to the refrigerator overnight. Please note that if you choose to ferment the crumble as well you’ll mix this at this time and allow to rest overnight.

Step 2: Mix the Crumble

Combine flour, sugar, and salt in a bowl. Add softened (not melted) butter and discard. Use your fingers or a fork to mix until a crumbly texture forms.

Overnight Ferment Option: Cover and let crumble sit at room temperature overnight.

Note: If you choose to make these muffins same day, you can skip the fermentation step.

Step 3: Add Blueberries

If your batter was fermenting in refrigerator overnight, allow to rest at room temperature for an hour to warm up. If you’re not fermenting your batter, skip this step.

Weigh out frozen blueberries and allow to rest in a bowl of warm water to thaw. After about 5-10 minutes, strain the blueberries from water and transfer them to a bowl lined with a paper towel to absorb any excess moisture (you can also just strain and blot). After water has been absorbed, remove the paper towel and toss the blueberries in 2 Tablespoons of flour.

Add the blueberries to the muffin batter, gently folding into the muffin batter until blueberries are distributed evenly.

Step 4: Bake Muffins

Preheat your oven to 425°F (175°C).

Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.

Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin.

Spoon 1 big spoonful of crumble on top of each muffin.

Bake for 5 minutes at 425 F, then drop the heat to 350 F and bake 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 25-28 minutes or until a toothpick comes out clean.

Yields 12 large muffins or 16 regular muffins

How to Store:

Room Temperature– Store muffins in an airtight container on counter for up to 5 days.

Freezer– Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

FAQ’S:

Can I make these without the overnight fermentation?

Absolutely. They’ll still be moist and flavorful baked right away, but fermentation deepens the flavor and improves rise.

Can I use fresh blueberries?

Yes! Coat them in flour like the frozen blueberries and fold into the batter. I recommend using smaller blueberries, larger varieties tend to sink and can cause a gummier crumb.

rop a comment and leave a review if you loved this recipe and don’t forget to try more of my sourdough muffin recipes like these Healthy Sourdough Banana Blueberry Muffins!