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Blueberry Lemon Poppy Seed Sourdough Muffins

Blueberry Lemon Poppy Seed Sourdough Muffins

Experience the ultimate bakery-style treat at home! These tender, fluffy muffins feature the bright tang of fresh lemon, the sweet burst of juicy blueberries, a delicate crunch of poppy seeds, and the complex depth of sourdough discard. Crowned with a crunchy, domed sugar top, they are the perfect show-stopping pastry for your breakfast or brunch table.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Calories: 285
Ingredients Method

Ingredients
  

  • 1 cup Sourdough Starter Discard (unfed, room temp)
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar (plus 2 tbsp for topping)
  • 1.5 cups Fresh Blueberries
  • 2 large Lemons (zested)
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Poppy Seeds
  • 0.5 cup Unsalted Butter (melted and cooled)
  • 2 large Eggs (room temperature)
  • 0.25 cup Whole Milk (room temperature)
  • 2 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Kosher Salt
  • 1 tsp Vanilla Extract

Method
 

  1. Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until fragrant and clumped.
  3. Whisk the melted butter, eggs, and vanilla into the lemon sugar. Then, whisk in the sourdough discard, milk, and lemon juice until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, and poppy seeds.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  6. Toss blueberries with 1 teaspoon of flour, then fold them gently into the batter.
  7. Let the batter rest at room temperature for 15 minutes to hydrate the flour.
  8. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with the remaining 2 tablespoons of sugar.
  9. Bake at 425°F for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for an additional 15-18 minutes until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.