Easy Delicious Sourdough Lemon Blueberry Muffins

This Sourdough Blueberry Lemon Muffins with Streusel recipe is so amazingly tasty it’s so easy anyone can make it in 20 minutes! This easy sourdough Muffin recipe is moist on the inside with a crumble coating on top. Perfectly soft and airy in every bite. Guaranteed to be your new favorite Breakfast!

One Of My Favorite Sourdough Recipes

I don’t know about you, but when I want to make a satisfying quick breakfast , I combine all my sourdough muffin ingredients and let that bad boy sit overnight in the fridge and all I have to do next day is scoop and bake! This recipe takes 20-25 minutes for breakfast to be ready, everyone in my family loves this muffin recipe. My kids devour it and so do I because it’s soft , airy and a little sweet. Plus it’s a no fuss breakfast for the picky eater in the family. And trust me, us moms need all the no fuss meals we can get! Now let’s get started!

What You’ll Need

• Sourdough Discard: Yes, the star of the show I usually use discarded sourdough starter but you can also use a recently fed starter.
• Butter: I use unsalted because it tastes better and doesn’t make your food too salty.
• Organic All Purpose Flour: be sure to use good quality flour it attributes to the texture and taste of your muffin.
• Curdled Milk: I use curdled milk to soften the batter up even more, for a very light texture.
• Frozen Organic Blueberries: I love using Organic Wild Blueberries, the taste is so much more flavorful than traditional berries.
• Vanilla Extract: I love to use extract it brings out more flavor complexity in your baked goods
• Lemon Zest: The lemon adds a pleasant citrus taste , which is a must for blueberry muffins.
• Baking powder Make sure to choose a healthier rising agent with no aluminum.
• Salt Balances out the taste of your added sugars.
• Organic Cane Sugar I chose cane sugar because it was least expensive and you don’t need a lot at all.

How To Make Sourdough Blueberry Lemon Muffins

1. Add all your dry ingredients to a large mixing bowl and whisk in well.
2. In a separate bowl beat your egg then add the rest of wet ingredients and mix well with a whisk.
3. Now add your wet ingredients to your dry bowl slowly, then stir with 4 big circular motions please don’t over mix.
4. Add blueberries and lemon zest now stir again till ingredients are incorporated well. 
5. Grab your muffin tin line spray with oil lightly and add your batter carefully to each mold, do not overfill.
6. In a bowl add flour and sugar and mix well, cut in butter or incorporate with hands till crumbly.
7. Add crumble to each muffin top, place muffins in a preheated oven at 400
8. Remove after 20 – 25 minutes and enjoy!

Should I Freeze The Butter For The Streusel Topping Before Baking?

Honestly, I feel as though you get a crumbly streusel when the butter has been chilled in the freezer.

How Long Do I Bake Muffins at 400F

I like to cook my muffins at 400°F for 20-25 minutes. To me this is the most ideal time and temperature.

How Do I Know When the Muffins are Done?

I always go by the shade of brown and if when I stick  a skewer inside one to test it comes out clean, that’s how I know for sure it’s done.

By far this Sourdough Lemon Blueberry Muffin Recipe is going to be on repeat. I usually prep  2 dozen for my family for the week ahead for breakfast.

If you’re looking  for a quick, easy , healthy from scratch recipe that’s full of flavor , this is the one! I like to serve muffins with a warm cup of dark roast coffee and then usually I make this Gluten Free Turkey Bacon Herb Omelet would be absolutely divine!

I’m so excited to hear what you think! 

Enjoy friends!

Other Recipes That Are Gluten Free:

• Gluten Free Pie Crust
• Gluten Free Blueberry Pancakes