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There is a sourdough blueberry muffin in the center with streusel topping. In the background, there is a small vase of white flowers and a pan of more blueberry muffins.

Sourdough Blueberry Muffins

These sourdough blueberry muffins have a lemon streusel topping that adds a delicious texture and crunch to these tangy sourdough discard muffins. The best part is these muffins can be made in under 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 12
Calories 308 kcal

Ingredients
  

  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • 2 teaspoons lemon zest about 1 large lemon
  • 1 teaspoon salt
  • 8 tbsp unsalted butter melted
  • 1 cup granulated sugar
  • ⅔ cup sourdough discard
  • ½ cup milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups blueberries

For the Streusel Topping

  • 2½ tablespoons unsalted butter
  • ¼ cup brown sugar packed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 2 tablespoons rolled oats
  • ⅓ cup all purpose flour

Instructions
 

  • Preheat oven to 350℉. Prepare muffin pan by lining a 12 cup muffin tin with 12 cupcake liners.
    *Please see notes about recommended cupcake liners for this recipe.

Make the Streusel Topping

  • Melt the butter over low heat in a small saucepan.
  • Add the brown sugar, salt, nutmeg, lemon zest, vanilla extract and stir until well combined.
  • Stir in the flour and oats until just combined and medium clumps form. Do not over-mix. Set aside while preparing muffin batter.

For the Muffins

  • In a medium bowl, whisk together the flour, baking powder, lemon zest and salt.
  • In a separate large bowl, whisk together the butter, sugar, sourdough discard, milk, eggs, and vanilla.
  • Pour the dry ingredients over the wet ingredients and stir until mostly combined. Add the blueberries and stir until fully combined.
    There will still be some clumps in the batter, but no dry streaks of flour should be present.
  • Divide the batter among 12 muffin cups lined with cupcake liners.
  • Spoon the streusel topping over the muffins.
  • Bake in preheated oven for 25 minutes. A toothpick inserted into the center should come out clean with no raw batter when done.

Notes

*I recommend these cupcake liners to accommodate the size of the muffins and contain the streusel topping. You can also use regular cupcake liners but may need to use a couple extra liners so as not to over-fill. 

Nutrition

Serving: 1muffinCalories: 308kcalCarbohydrates: 48gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 325mgPotassium: 86mgFiber: 2gSugar: 24gVitamin A: 376IUVitamin C: 3mgCalcium: 79mgIron: 2mg
Keyword mother's day, muffins, Quick, summer
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