Sourdough Blueberry Lemon Muffins

“These muffins are the best blueberry muffins I've ever had.”

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These blueberry sourdough muffins are moist and delicious! The crumb topping makes them a wonderful sweet treat and the tartness of the lemon juice really sets off the blueberries.

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Prep Time: 20 min

Cook Time: 30 min

Servings: 18 regular muffins

Ingredients

For the Muffins:

2 cups all purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp corn starch
zest of half a lemon
1 cup blueberries, fresh or frozen
8 Tbsp butter, melted
2 large eggs
1/2 cup sourdough starter discard
3 Tbsp coconut milk yogurt, plain
2 Tbsp lemon juice
1 tsp vanilla extract

For the Topping:

3 Tbsp butter, melted
1/2 cup granulated sugar
1/2 cup all purpose flour

Preparation Steps

1. Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

2. Preheat the oven to 350°F (176°C). Line a 12 count and a 6 count muffin tin with paper liners or grease generously to prevent sticking.

3. Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

4. Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

5. Using an ice cream scooper, divide the batter evenly into 18 regular muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

6. Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

NOTE
Sweet blueberries with tart lemon - the perfect brunch treat!

Original recipe from Little Spoon Farm. This recipe has been modified to substitute coconut milk yogurt for sour cream since I have a milk allergy. Also, I added 2 Tbsp lemon juice instead of using lemon zest since that's what I had on hand the day I decided to make them. The lemon juice also helped to thin the batter a little since it was quite stiff. I like the tartness the lemon juice gives and will use both zest and lemon juice when I make them in the future.

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