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!
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.
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%.