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Lemon Blueberry Sourdough Muffins

Lemon Blueberry Sourdough Muffins

  • Author: Cori Horton
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 - 12 muffins 1x


A delicious way to start the day and a great use of your sourdough starter cast-off. Not too sweet with a delicious, deeply flavorful crumb Lemon Blueberry Sourdough Muffins are a new favorite at our house.


  • 1 cup unbleached Flour
  • 1 cup cornmeal / corn flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 lemon, zest only
  • 1 cup sourdough starter, ripe (fed) or discard
  • 1/3 cup milk
  • 1 large egg
  • 1/4 melted butter or vegetable oil
  • 1/4 cup brown sugar
  • 12 cups blueberries, fresh or *frozen (see note for frozen)
  • 2 tablespoons coarse sugar for sprinkling on top
  • 1/2 teaspoon nutmeg


  1. Preheat oven to 400° F (200°C). Prep 12- cup muffin tin, greased or lined with paper.
  2. In bowl add your dry ingredients; flour, cornmeal / corn flour, baking soda, salt, nutmeg and lemon zest then whisk to combine.
  3. In a second bowl lightly beat your starter, milk, egg, sugar, melted butter/oil. Dump dry ingredients into wet mixture and fold lightly with a spatula. Gently fold in blueberries until *just* blended.
  4. Spoon batter into prepared muffin tin, filling to around the ¾ mark. Dust with extra sugar mixed with nutmeg.
  5. Bake in pre-heated oven for about 25 minutes. Remove from pan when cool enough to handle to allow to cool and dry on a rack otherwise they will continue to steam in the muffin pan and become tough.


If using frozen blueberries, don’t thaw, use them frozen. If your blueberries (or any frozen, brightly colored, juicy berry) are even just a little bit thawed; take two tablespoons of the dry ingredients and dredge your berries to cover before adding to your batter. This will avoid the juice running into your batter and turning the entire batch purple. Some people like a purple muffin, and hey if that’s you, please proceed. To me, that just says “I don’t know how to keep the berries from staining my batter” but, I promise not to judge. (Unless you’re a professional in which case I shall “tut-tut” under my breath.) However, your blueberry bits will be a little drier. Bake on my friend, bake on!

  • Category: Breakfast
  • Cuisine: American