Blueberry Lemon Muffins
Serves 11
10 mins prep
25 mins cook
35 mins total
These muffins are soft, tender, and full of spring flavor. There is big blueberry flavor in the muffin, with bright and zesty flavor in the crumble topping. Made with simple ingredients, including your sourdough discard, these muffins belong on your spring table this season!
Crumble Topping
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In a small mixing bowl, whisk together your dry ingredients and set aside.
In a stand mixer with the paddle attachment on low speed, whip the softened butter until light and fluffy. 1 - 2 minutes.
Add brown sugar and eggs and mix until all combined.
Add in the yogurt, lemon juice and sourdough discard, and mix until there are no more streaks. Slowly add the dry ingredients in until just combined.
Toss your frozen blueberries with 1 - 2 tablespoons of flour and fold into your muffin batter until just combined.
Grease your muffin tin and transfer ⅓ cup of batter into each well.
Crumble Topping
In a saucepan, melt half a stick of butter. Add brown sugar, flour, lemon zest and a pinch of salt. Mix until you have formed a crumbly mixture.
Top your muffins with the lemon - sugar crumble.
Bake at 425 for 20 - 23 minutes.
Let cool slightly, and enjoy!
