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–+ servings
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Easy Sourdough Discard Lemon Blueberry Muffins

These moist sourdough muffins are bursting with lemon and blueberry flavor and have the softest crumb. They're easy to make and use up leftover sourdough starter! The muffins rise tall and lofty, topped with a little extra sugar that makes a bakery-worthy, crunchy lid.
Author: Amanda Paa
Yield: 12 muffins
Prep Time :15 minutes
Cook Time :20 minutes
Resting Time :30 minutes

Ingredients

  • 225 grams all-purpose flour
  • 50 grams finely blanched almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon fine salt
  • 1 tablespoon lemon zest
  • 75 grams (1/3 cup) sunflower, canola, or coconut oil
  • 150 grams granulated sugar
  • 50 grams brown sugar
  • 180 grams (3/4 cup) buttermilk, room temperature
  • 75 grams sourdough discard (unfed sourdough starter)
  • 2 large eggs, room temperature
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 7 1/2 ounces fresh or frozen blueberries
  • extra granulated sugar for topping

Equipment

Instructions 

  • Thoroughly grease top of muffin pan and cavities, or use muffin liners.
  • In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, cardamom, and salt. Add the lemon zest on top and use fingers to rub zest aggressively into the flour, which releases the oil and give these muffins the most wonderful lemon flavor. Make a well in the center.
  • In a large bowl, whisk together the oil, sugars, buttermilk, and sourdough discard until combined. Then add the eggs, lemon juice, and vanilla; whisk to combine and smooth.
  • Pour into the well of the dry ingredients and gently mix until almost all combined. Fold in the blueberries until just incorporated, as to not overwork the batter. Let batter sit on counter, (OR you can cover with plastic wrap and refrigerate for up to 16 hours) covered, while oven preheats to 400 degree F. (This rest period for the muffins is helpful in making them rise tall.)
  • When oven is preheated, till every other muffin cup (If you have a 12 cup muffin tin you will fill 6 of them. This also helps the muffins to rise tall.) to the lip, full with batter. The batter should mound slightly. Sprinkle 1 teaspoon sugar over each muffin (don't skip this!).
  • Place muffins into the oven and turn heat down to 375 degrees F. Bake the muffins for 20 minutes, until they are light golden brown and toothpick comes out with a few crumbs, rotating the pan halfway through baking, 20 minutes. Let the muffins cool in the tin for 5 minutes, then gently remove them to a wire rack. Repeat with remaining batter.

Notes

This recipe is adapted from my Gluten-Free Blueberry Muffins, which was adapted from Sarah Kieffer's Blueberry Muffins.