These bakery style Sourdough Lemon Blueberry Muffins are a delicious way to use some of your sourdough starter discard. They are fluffy yet moist with lots of juicy berries and a lovely hint of lemon! Bonus: These muffins are dairy-free.
I’ve been on a sourdough journey lately and I’m finding it so fascinating. I just got my starter about a month ago and have been dutifully feeding her every single day. I say her because I was told it’s a good idea to name your starter. Mine already came with a name, Sally. So Sally she is.
When I agreed to receive some starter, I didn’t realize what a huge commitment it actually is. It’s similar to taking care of a pet. You have to feed her every day and check on her to make sure she’s still alive. Make sure she has enough water but not too much. Keep her at the right temperature, etc.
I’m really not complaining. I promise. I’m actually enjoying the whole sourdough process. (Thank you again, Brett, for sending me Sally from across the fruited plains. All the way from Delaware!) While I’m giving out thank yous, I also need to mention my new friend, Heather. She was my original inspiration for this endeavor. Thank you, Heather, for reaching out to me and offering to do a guest post on my site to introduce me and my readers to Sourdough Bread Basics! It has been a very welcome distraction during the pandemic.
As you might know, when you are taking care of a sourdough starter, you will have discard to use every single day. You can either throw it away or use it in a “discard recipe” such as these Sourdough Lemon Blueberry Muffins. I’ve been working all week to perfect this recipe and after making it FIVE times, I finally got it to where I’m happy with it. These muffins remind me of one of my all time favorite muffins that my mom used to make for me when I was a kid. Her recipe came from the Better Homes and Gardens Bread Cook Book which I still have and that page is well worn.
How to Make Sourdough Lemon Blueberry Muffins
1) Whisk together your dry ingredients in a large bowl.
2) Add almond milk, oil, egg, sourdough discard and lemon oil.
3) Gently stir together with a large rubber spatula until completely combined.
4) Make sure you do NOT over-stir or your muffins will be dry.
5) Fold in blueberries, scoop into muffin pan with cupcake liners.
6) Add a few more blueberries on top and sprinkle with coarse sugar. Bake as directed.
Scroll for full recipe.
Why use Lemon Oil instead of Lemon Extract
Flavor Boost – Lemon oil has a very strong lemon flavor which is just wonderful!
Pure & Natural – Most lemon oils are all natural which is always a bonus. It tastes like real lemon as opposed to lemon extract.
Tastes Great – Adding food grade lemon oil to your dessert recipes is always a good idea if you’re a big fan of lemon flavor.
Lasts “Forever” – Well maybe not forever, but lemon oil will last a very long time if you keep it in the refrigerator.
Substituitons – What if I Don’t Have…
Lemon Oil – if you don’t have this, you can substitute either 1 teaspoon of lemon extract or 1 teaspoon of lemon zest. Add another teaspoon of zest for extra lemon flavor.
Sourdough Starter Discard – if you don’t have this, don’t worry. Simply omit the starter and add an additional 2 tablespoons of flour plus an additional 2 tablespoons of almond milk to your recipe.
Almond Milk – this is a dairy free recipe, but if you can have dairy, feel free to use any kind of milk such as whole, 1% or 2%.
Tools for success
Note: The above items are affiliate links.
Want even more? Subscribe to Mom Loves Baking to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @momlovesbaking and using the hashtag #momlovesbaking.
Sourdough Lemon Blueberry Muffins
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 large egg room temperature
- 1/3 cup almond milk room temperature
- 1/2 teaspoon lemon oil food grade
- 1/4 cup sourdough discard
- 1 1/4 cups blueberries I used fresh
- 2 teaspoons coarse sugar or white sparkling sugar for tops of muffins
- Preheat oven to 375°F. Line a 6-cup muffin pan with cupcake liners or spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the dry ingredients - flour, sugar, salt and baking powder. Add the milk, egg, oil, sourdough discard and lemon oil. Gently stir together with a large rubber spatula until all of the ingredients are completely combined. Do not over-stir it though or your muffins will be dry.
- Fold in 1 cup of the blueberries. (If you don't have fresh, you can use frozen blueberries that have been thawed out and drained.) Scoop batter into the prepared muffin pan using a 1/4 cup muffin scoop. Place a few more blueberries on top of each muffin, using the remaining 1/4 cup of blueberries. Gently press the berries into the batter slightly. Then sprinkle the coarse sugar on top.
- Bake muffins for 26-28 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly and serve. As in any muffin, these are best when fresh. You can keep them (covered) at room temperature for a day. Store covered in the refrigerator for 5 days or in the freezer for a couple months.
Substituitons - What if I Don't Have...Lemon Oil - if you don't have this, you can substitute either 1 teaspoon of lemon extract or 1 teaspoon of lemon zest. Add another teaspoon of zest for extra lemon flavor. Sourdough Starter Discard - if you don't have this, don't worry. Simply omit the starter and add an additional 2 tablespoons of flour plus an additional 2 tablespoons of almond milk to your recipe. Almond Milk - this is a dairy free recipe, but if you can have dairy, feel free to use any kind of milk such as whole, 1% or 2%.
If you can’t have gluten, I’ve got great news for you. These are just as good, try Nana’s Gluten Free Lemon Blueberry Muffins.
Here’s another Gluten Free Blueberry Muffins recipe that’s really good. This one uses a gluten free cake mix as the base.
This recipe is featured on Meal Plan Monday #225 over at The Southern Plate.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.