These muffins are soft, tender, and full of spring flavor. There is big blueberry flavor in the muffin, with bright and zesty flavor in the crumble topping. Made with simple ingredients, including your sourdough discard, these muffins belong on your spring table this season!

❤️ Why You’ll Love Blueberry Lemon Muffins

These muffins pair two of my favorite spring flavors, blueberry and lemon. This flavor combination has the perfect balance of sweet and tart, they are easy to make for the beginner baker and perfect for sharing. They are made with the simplest ingredients and use 3/4 cup of discard so no wasting here.

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter either on the counter or stored in the fridge.

Flour – Kirkland’s organic, unbleached all-purpose flour. And while organic isn’t always necessary, I always recommend unbleached flour.

Greek Yogurt – This makes the texture of the muffin really soft and tender, but this can easily be substituted for sour cream and achieve the same greatness.

Butter – I’ve tried both softened butter and melted butter, and while melted butter works. The texture of the muffin with softened butter is definitely superior.

Blueberries – I always prefer frozen wild blueberries. They are smaller so they work really well in baked goods, but you can use whole fresh or frozen blueberries if that’s what you have on hand.

Lemon – I wanted subtle lemon flavor for the muffins, so all together with the juice and zest, it only uses one lemon. But you can add another for more tang if you like.

👩‍🍳 How to Make Blueberry Lemon Muffins

  • In a small mixing bowl, whisk together your dry ingredients and set aside.
  • In a stand mixer with the paddle attachment on low speed, whip the softened butter until light and fluffy. 1 – 2 minutes.
  • Add brown sugar and eggs and mix until all combined.
  • Add in the yogurt, lemon juice and sourdough discard, and mix until there are no more streaks. Slowly add the dry ingredients in until just combined.
  • Toss your frozen blueberries with 1 – 2 tablespoons of flour and fold into your muffin batter until just combined.
  • Grease your muffin tin and transfer ⅓ cup of batter into each well.

Crumble Topping

  • In a saucepan, melt half a stick of butter. Add brown sugar, flour, lemon zest and a pinch of salt. Mix until you have formed a crumbly mixture.
  • Top your muffins with the lemon – sugar crumble.
  • Bake at 425 for 20 – 23 minutes.
  • Let cool slightly, and enjoy!

🪄 Tips and Tricks

  • These muffins are intended to have a light lemon flavor, but if you would like more, add in an extra lemon for the juice and the zest. 
  • You don’t have to use a stand mixer; it just makes it easier to whip the softened butter. But you can absolutely use a mixing bowl with a whisk, and a little elbow grease 😉
  • Using a silicone muffin pan makes for easy pop-out and clean up. My favorite is linked in the equipment section 🙂

🗒 Variations

Springtime is the perfect time for muffin baking. They are light and fluffy and perfectly pair with a cup of coffee, spring salad or yummy light dessert. Check out some other muffin recipes below.

  • Cinnamon Roll Banana Muffins
  • Lemon Muffins
  • Whole Wheat Banana Muffins


🗒 Substitutions

  • Blueberry – Strawberry
  • Greek yogurt – Sour cream
  • Brown sugar – Granulated sugar or Honey


🗒 Best served with

  • Morning cup of coffee
  • Spring salad
  • Afternoon snack with a warm cup of tea
  • Yummy light dessert

👝 How to Store Leftovers

Store in an airtight container or Ziplock bag on the counter or in a breadbox for 3-4 days.

🤔 Common Questions

Do I have to use softened butter?

I’ve made these muffins with both melted butter and softened butter and find that the texture of the softened butter is far superior. But if you’re in a pinch and need to melt your butter – It will absolutely work, it’ll just be a denser texture.

What if I only have active sourdough starter?

That’s fine, just stir it down before using to get all the air bubbles out!

Blueberry muffins on a plate with crumble and lemon
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Blueberry Lemon Muffins

Print Recipe
These muffins are soft, tender, and full of spring flavor. There is big blueberry flavor in the muffin, with bright and zesty flavor in the crumble topping. Made with simple ingredients, including your sourdough discard, these muffins belong on your spring table this season!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • 2 cups all purpose flour
  • ½ tablespoon baking powder
  • ½ tsp salt
  • ½ cup softened butter
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup yogurt
  • ¾ cup sourdough discard
  • 1 -2 tbs lemon juice juice of 1 full lemon
  • 1 – 1½ cups frozen blueberries

Crumble Topping

  • 4 tablespoons butter melted
  • ½ cup brown sugar
  • ½ cup flour
  • 1 tsp lemon zest
  • pinch of salt

Instructions

  • In a small mixing bowl, whisk together your dry ingredients and set aside.
  • In a stand mixer with the paddle attachment on low speed, whip the softened butter until light and fluffy. 1 – 2 minutes.
  • Add brown sugar and eggs and mix until all combined.
  • Add in the yogurt, lemon juice and sourdough discard, and mix until there are no more streaks. Slowly add the dry ingredients in until just combined.
  • Toss your frozen blueberries with 1 – 2 tablespoons of flour and fold into your muffin batter until just combined.
  • Grease your muffin tin and transfer ⅓ cup of batter into each well.

Crumble Topping

  • In a saucepan, melt half a stick of butter. Add brown sugar, flour, lemon zest and a pinch of salt. Mix until you have formed a crumbly mixture.
  • Top your muffins with the lemon – sugar crumble.
  • Bake at 425 for 20 – 23 minutes.
  • Let cool slightly, and enjoy!

Notes

These muffins are intended to have a light lemon flavor, but if you would like more, add in an extra lemon for the juice and the zest.  

Nutrition

Calories: 273kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 222mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Baking, Blueberries, Sourdough Discard
Servings: 11
Calories: 273kcal

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6 Comments

  1. Hi! Haven’t made these yet, but want to tomorrow! You don’t outline how much blueberry to add. I would like to be the kind of girl that measures with my heart, but the ruler follower in me needs the measurements! Thanks a bunch!