Sourdough Discard Blueberry Lemon Muffins Recipe

Sourdough discard blueberry lemon muffins are a bright and delicious treat, perfect for breakfast or an afternoon snack!

Spring is here, which means it’s time to start incorporating all those beautiful, fresh ingredients into some baked goods! I’m so excited it’s that time of year where I can start transitioning from heartier winter meals and snacks, to lighter and brighter ones for spring. And while this easy recipe can be made all year round, I particularly love making them in the spring and summer during blueberry season. When it comes to the sourdough component, this recipe it’s a great a way to incorporate sourdough into your baking, especially if you’re beginner sourdough baker. The sourdough discard in this recipe adds a bit of a tangy flavor, which pairs really nicely with the tart lemon and sweet blueberry flavors. 

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FAQs

Should I use active sourdough starter or sourdough discard in this muffin recipe?

You can use either active sourdough starter or discard since this recipe relies on a leavening agent to make the muffins rise, as opposed to the starter itself.

Can I make this recipe into a quick bread recipe instead?

You can make this recipe into a sourdough discard blueberry lemon loaf instead by pouring the batter into a lined bread pan and baking at 350°F for 50 minutes or until nice and golden brown and a toothpick comes out clean.

Should I use fresh or frozen blueberries in this recipe?

You can use either fresh or frozen blueberries in this sourdough blueberry muffin recipe. I almost always have frozen wild blueberries on hand, so that’s what I typically use, but either works. If you use frozen blueberries, don’t thaw them first and note that they will change the color of the batter to a purple/gray color, but the end result is still beautiful and super delicious!

How many muffins does this recipe make?

This recipe makes 12 muffins or 1 loaf of sourdough discard blueberry lemon muffin bread.

How to Store Sourdough Discard Blueberry Lemon Muffins

Room temperature: Store these muffins at room temperature in an airtight container for up to three days.

Refrigerator: Place the sourdough muffins in an airtight container or zip top bag for up to a week. You can eat them cold or warm them up in the microwave for about 15 seconds.

Freezer: Place cooled muffins into a freezer bag or container and freeze for up to 3 months.

Ingredients

All-purpose flour: I love to use all-purpose flour for most of my baking, but you could experiment with other flours, the results just may not be the same.

Sugar: Cane sugar is my preference when it comes to baking, but you can half the amount of sugar if you want, the muffins just won’t be as sweet. You could also use coconut sugar or sugar substitutes in this recipe as well.

Baking powder & baking soda: Baking powder and baking soda act as the leavening agents in this recipe.

Salt: Adding salt to sweet recipes helps balance out the flavor. I really love using pink himalayan salt.

Cinnamon: Cinnamon is optional, but it rounds out the flavor in this recipe.

Lemon zest and juice: The tangy and fresh flavor of lemon comes from using lemon zest and juice.

Sourdough discard: Sourdough discard adds a tanginess to these muffins and rounds out the flavors as well.

Milk: I use 2% milk, but you can substitute any milk of your choice.

Vegetable oil: Choose a light-tasting oil like vegetable or canola oil. I use light-tasting olive oil for most of my baking and the results are always great.

Eggs: Eggs add moisture and help bind everything together.

Vanilla extract: No baked good, in my opinion is complete without vanilla extract.

Blueberries: Blueberries are the star of the show and as mentioned, I prefer to use wild blueberries because they’re extra sweet, but use the blueberries you like.

How to Make Sourdough Discard Blueberry Lemon Muffins

Tools You May Need

• Stand mixer or a large mixing bowl
• Mixing bowls
• Whisk
• Cookie scoop
• Measuring cups and spoons
• A muffin tin
• Muffin liners
• Spatula

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ 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 of choice
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup frozen or fresh blueberries, I prefer wild blueberries

Directions for Making Sourdough Discard Blueberry Lemon Muffins

In the bowl of a stand mixer, or in a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt and set aside.

Zest two lemons into a medium mixing bowl.

Cut the lemons in half and juice them into a small bowl so you can remove any seeds.

In the mixing bowl with the lemon zest, add in the wet ingredients: sourdough discard, oil, lemon juice, eggs and vanilla extract and mix.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Add the blueberries into the muffin batter and gently fold them in with a spatula.

Scoop the batter into the paper liners, filling them about two-thirds of the way.

Place the blueberry lemon muffins into a preheated oven and bake at 375°F for 22 to 24 minutes or until they’re slightly golden brown and cooked through.

Remove the muffins from the muffin pan and place them on a cooling rack for 5-10 minutes before enjoying!

Notes:

• You can use fresh or frozen blueberries in this recipe. Just note that frozen blueberries can turn the batter purple.
• Make these muffins into more of a dessert by adding a lemon glaze or crumb topping!
• If you don’t have fresh lemons on hand, substitute 1 tsp of lemon extract in place of the zest and juice.
• You can use active sourdough starter or discard in this recipe.

Continue to Content

Sourdough Discard Blueberry Lemon Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Sourdough discard blueberry lemon muffins are a bright and delicious treat, perfect for breakfast or an afternoon snack!

Print

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• Juice of 2 lemons (about 1/4 cup)
• 1/2 cup sourdough discard starter
• 1/2 cup milk of choice
• 1/2 cup vegetable oil light tasting
• 2 eggs
• 1 tsp vanilla
• 1 cup frozen or fresh blueberries, I prefer wild blueberries

Instructions

1. In the bowl of a stand mixer, or in a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt and set aside.
2. Zest two lemons into a medium mixing bowl. 
3. Cut the lemons in half and juice them into a small bowl so you can remove any seeds.
4. In the mixing bowl with the lemon zest, add in the wet ingredients: sourdough discard, oil, lemon juice, eggs and vanilla extract and mix.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Add the blueberries into the muffin batter and gently fold them in with a spatula.
7. Scoop the batter into the paper liners, filling them about two-thirds of the way.
8. Place the blueberry lemon muffins into a preheated oven and bake at 375°F for 22 to 24 minutes or until they're slightly golden brown and cooked through.
9. Remove the muffins from the muffin pan and place them on a cooling rack for 5-10 minutes before enjoying!

Notes

• You can use fresh or frozen blueberries in this recipe. Just note that frozen blueberries can turn the batter purple.

• Make these muffins into more of a dessert by adding a lemon glaze or crumb topping!
• If you don't have fresh lemons on hand, substitute 1 tsp of lemon extract in place of the zest and juice.
• You can use active sourdough starter or discard in this recipe.

Did you make this recipe?

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LOOKING FOR OTHER SOURDOUGH RECIPES?

Looking for more delicious sourdough recipes like these sourdough discard blueberry lemon muffins? Check these out:

• Sourdough Discard Pumpkin Spice Muffins
• Easy Sourdough Discard Tortillas
• Simple Everything Sourdough Discard Crackers
• Sourdough Pancakes

Did you try these sourdough discard blueberry lemon muffins? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!