Can I use frozen blueberries for Blueberry Lemon Poppy Seed Sourdough Muffins?

Yes, frozen blueberries work very well in Blueberry Lemon Poppy Seed Sourdough Muffins. Add them directly to the batter without thawing to prevent excess moisture and color bleeding. Gently fold them into the batter to keep the muffins light and evenly filled with berries.

What is the purpose of sourdough discard in Blueberry Lemon Poppy Seed Sourdough Muffins?

Sourdough discard adds a mild tangy flavor and helps create a moist, tender crumb in Blueberry Lemon Poppy Seed Sourdough Muffins. It also enhances the overall complexity of the flavor while making good use of leftover starter that might otherwise be discarded.

How should I store Blueberry Lemon Poppy Seed Sourdough Muffins?

Store Blueberry Lemon Poppy Seed Sourdough Muffins in an airtight container at room temperature for up to three days. For the best texture, warm the muffins briefly in the microwave before serving. You can also refrigerate them for slightly longer storage if needed.

Can I freeze Blueberry Lemon Poppy Seed Sourdough Muffins?

Yes, Blueberry Lemon Poppy Seed Sourdough Muffins freeze very well. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, thaw at room temperature or warm gently in the microwave or oven.

Blueberry Lemon Poppy Seed Sourdough Muffins – Easy Bakery Style

Name: Blueberry Lemon Poppy Seed Sourdough Muffins
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 330 g all-purpose flour (2 1/4 cups); 8 g baking powder (2 teaspoons); 3 g baking soda (1/2 teaspoon); 30 g poppy seeds (3 tablespoons); 3 g salt (1/2 teaspoon); 200 g granulated sugar (1 cup); 10 g lemon zest (2 tablespoons); 250 g sour cream, room temperature (1 cup); 240 g sourdough discard (1 cup); 113 g unsalted butter, melted (1/2 cup); 75 g fresh lemon juice (1/3 cup); 2 large eggs; 6 g vanilla extract (1 1/2 teaspoons); 200 g fresh blueberries (1 1/2 cups); 55 g brown sugar (1/4 cup) – for crumble topping; 50 g white sugar (1/4 cup) – for crumble topping; 50 g all-purpose flour (1/3 cup) – for crumble topping; 1 g ground cinnamon (1/2 teaspoon) – for crumble topping; 1 pinch salt – for crumble topping; 57 g cold unsalted butter, cubed (1/4 cup) – for crumble topping; 30 g fresh lemon juice (2 tablespoons) – for glaze; 120 g powdered sugar (1 cup) – for glaze

Description

Blueberry Lemon Poppy Seed Sourdough Muffins are soft, bakery-style muffins bursting with juicy blueberries, bright lemon flavor, and crunchy poppy seeds. Made with sourdough discard for extra moisture and depth of flavor, these muffins are topped with a buttery crumble and finished with a sweet lemon glaze, making them perfect for breakfast, brunch, or a quick snack.

Ingredients

Scale

330 g all-purpose flour (2 1/4 cups)
8 g baking powder (2 teaspoons)
3 g baking soda (1/2 teaspoon)
30 g poppy seeds (3 tablespoons)
3 g salt (1/2 teaspoon)
200 g granulated sugar (1 cup)
10 g lemon zest (2 tablespoons)
250 g sour cream, room temperature (1 cup)
240 g sourdough discard (1 cup)
113 g unsalted butter, melted (1/2 cup)
75 g fresh lemon juice (1/3 cup)
2 large eggs
6 g vanilla extract (1 1/2 teaspoons)
200 g fresh blueberries (1 1/2 cups)
55 g brown sugar (1/4 cup) – for crumble topping
50 g white sugar (1/4 cup) – for crumble topping
50 g all-purpose flour (1/3 cup) – for crumble topping
1 g ground cinnamon (1/2 teaspoon) – for crumble topping
1 pinch salt – for crumble topping
57 g cold unsalted butter, cubed (1/4 cup) – for crumble topping
30 g fresh lemon juice (2 tablespoons) – for glaze
120 g powdered sugar (1 cup) – for glaze

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Instructions

Prepare the crumble topping by mixing brown sugar, white sugar, flour, cinnamon, and a pinch of salt in a bowl. Add cold cubed butter and rub it into the mixture with your fingers until crumbly. Refrigerate until ready to use.
Preheat the oven to 425°F (220°C) and grease a muffin tin or line it with paper liners.
In a large bowl, sift together the all-purpose flour, baking powder, and baking soda. Add poppy seeds and salt, then whisk until evenly combined.
In another bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until fragrant and pale yellow.
Add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract to the lemon sugar mixture. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
Fold in the fresh blueberries carefully to distribute them evenly throughout the batter.
Divide the batter evenly between 24 muffin cups, filling them nearly to the top.
Sprinkle the chilled crumble topping generously over each muffin.
Bake on the middle rack for 14–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few crumbs.
Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
Prepare the glaze by mixing powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled muffins before serving.

Notes

Use room-temperature ingredients for smoother batter and better texture.
Do not overmix the batter to keep the muffins light and fluffy.
Frozen blueberries can be used without thawing to prevent color bleeding.
The batter can be refrigerated for up to 24 hours for a deeper sourdough flavor.
Store muffins in an airtight container at room temperature for up to 3 days.
Warm slightly in the microwave before serving for the best texture.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 225 kcal
Sugar: 19 g
Sodium: 129 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg