15 Fluffy Blueberry Lemon Sourdough Muffins That Disappear Fast

You know that warm, tangy hit of lemon meeting sweet blueberries in a tender muffin. Now imagine that with a gentle sourdough tang and a cloud-like crumb. These Fluffy Blueberry Lemon Sourdough Muffins are exactly that kind of morning magic.

Inside you'll find 15 variations of blueberry lemon sourdough muffins. Each recipe uses sourdough starter or discard and focuses on producing a fluffy crumb, bright lemon notes, and juicy berries. You’ll get classic and creative takes—glazed, streusel-topped, mini versions, and make-ahead options.

Read on for full ingredients, clear instructions, baking times, and serving ideas. Pin the photos you love and try one recipe tonight. These muffins disappear fast, so get ready to bake a batch or two.

1. Fluffy Blueberry Lemon Sourdough Muffins

These are the straight-up classic. They balance a gentle sourdough tang with bright lemon and pockets of jammy blueberry. The crumb stays airy and tall thanks to a mix of starter and baking powder. Perfect for weekend brunch or a weekday treat.

If you want everyday comfort baking, this one delivers. The smell is citrusy and yeasty. Home bakers who like reliable rise will love this recipe.

Ingredients

• 1 cup (240 g) active or discard sourdough starter (100% hydration)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon (about 1 tbsp)
• 1 cup (150 g) fresh blueberries, rinsed and patted dry
• 1 tsp vanilla extract

Instructions

1. Prep time: 15 minutes. Bake time: 20–22 minutes. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners and spray lightly.
2. In a large bowl, whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup starter, 2 eggs, 1/2 cup milk, 1/2 cup melted butter, 1 tsp vanilla, and lemon zest until smooth.
4. Pour wet into dry and stir gently with a spatula. Mix until just combined; small lumps are fine.
5. Fold in 1 cup blueberries, gently to avoid crushing.
6. Spoon batter into liners, filling about 3/4 full. Smooth tops.
7. Bake 20–22 minutes at 375°F until tops are golden and a toothpick comes out with a few moist crumbs.
8. Remove from oven. Let muffins cool in the tin 5 minutes, then transfer to a rack to cool another 15–20 minutes.
9. Test doneness: golden edges and springy tops. Serve warm or at room temperature.

How to Serve It

Serve on a white plate for bright contrast. Garnish with extra lemon zest and a few fresh blueberries. Pair with hot coffee, iced tea, or a lemony yogurt. Store cooled muffins in an airtight container for 2 days at room temp or freeze for up to 2 months. Thaw at room temperature and warm briefly.

2. Fluffy Blueberry Lemon Sourdough Muffins with Lemon Glaze

This version adds a bright lemon glaze that cuts through the sourdough tang. The glaze gives a glossy finish and extra citrus punch. The inside stays moist and fluffy.

Great for gifting or serving at a brunch. If you like lemon-forward treats with a tender crumb, this one's for you. The glaze smells floral and sweet on top of that bakery-like muffin aroma.

Ingredients

• 1 cup (240 g) sourdough starter (discard or active)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• Zest of 2 lemons (about 2 tbsp)
• 1 1/4 cups (180 g) fresh blueberries
• 1 tsp vanilla extract

Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Prep time: 20 minutes. Bake time: 20–23 minutes. Preheat oven to 375°F (190°C). Line a 12-muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, combine sourdough starter, eggs, milk, melted butter, vanilla, and lemon zest.
4. Fold wet into dry until just mixed.
5. Gently fold in blueberries.
6. Fill muffin cups 3/4 full and bake 20–23 minutes until golden and a toothpick shows moist crumbs.
7. While muffins cool, whisk glaze ingredients. Add juice gradually to reach pourable consistency.
8. Let muffins cool 10 minutes in pan, transfer to rack, then drizzle with glaze. Let set 10–15 minutes before serving.
9. Store glazed muffins in a single layer to avoid sticking. Test doneness by springy tops and set edges.

How to Serve It

Plate on a ceramic platter and drizzle extra glaze at service. Top with thin lemon slices and a sprinkle of zest. Pair with Earl Grey or a citrusy sparkling water. Keep glazed muffins in the fridge up to 3 days; bring to room temp before serving. For a make-ahead, freeze plain muffins and glaze after thawing.

3. Fluffy Blueberry Lemon Sourdough Muffins (Mini Batch)

This mini batch makes 18-20 small muffins with all the same fluffy texture. They bake faster and are perfect for kids’ lunches or brunch platters. The mini size intensifies blueberry pockets.

You'll love these for portion control and quick baking. Expect fluffy insides and bright lemon scent in every bite. The small domes brown faster, giving crisp edges.

Ingredients

• 3/4 cup (180 g) sourdough starter (discard)
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/3 cup (80 ml) milk, room temperature
• 1/3 cup (75 g) unsalted butter, melted and cooled
• Zest of 1 lemon
• 3/4 cup (115 g) blueberries
• 1/2 tsp vanilla extract

Instructions

1. Prep time: 10 minutes. Bake time: 12–15 minutes. Preheat oven to 375°F (190°C). Line mini muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In a bowl, combine starter, egg, milk, melted butter, vanilla, and lemon zest.
4. Combine wet and dry ingredients until just mixed.
5. Fold in blueberries gently.
6. Fill mini cups nearly full and bake 12–15 minutes until golden and a toothpick comes out clean.
7. Cool 3–5 minutes in tin, then move to rack for 15 minutes.
8. Check doneness: tops spring back and edges lightly browned.

How to Serve It

Arrange mini muffins on a tiered server for brunch. Dust with powdered sugar or tiny lemon glaze. Pair with fruit salad and small coffees. Store in an airtight container for 2 days or freeze in a single layer for up to 2 months. Thaw then warm for 5–7 minutes.

4. Blueberry Lemon Sourdough Muffins with Crunchy Streusel

This one adds a buttery streusel for contrast. The crunchy top plays against an airy interior and bright lemon flavor. Sourdough brings subtle tang that cuts the sweetness.

Perfect for brunch or a coffee shop vibe at home. If you like texture contrast and a sweeter top, you'll love this. It smells like buttered brown sugar and lemon.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1 tsp vanilla extract

Streusel:

• 1/3 cup (45 g) all-purpose flour
• 1/4 cup (50 g) brown sugar
• 3 tbsp cold unsalted butter, cubed
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. Prep time: 20 minutes. Bake time: 20–24 minutes. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
2. Make streusel: rub 3 tbsp butter into 1/3 cup flour and 1/4 cup brown sugar until crumbly. Stir in cinnamon and salt. Chill while you mix batter.
3. Whisk flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk starter, eggs, milk, melted butter, lemon zest, and vanilla.
5. Fold wet into dry until just combined. Fold in blueberries.
6. Fill muffin cups 3/4 full and sprinkle streusel evenly.
7. Bake 20–24 minutes until tops are deep golden and a toothpick comes out with moist crumbs.
8. Cool 5 minutes in tin, then remove to a rack for 15–20 minutes.

How to Serve It

Serve on a wooden board to show off the streusel. Add a light dusting of powdered sugar and lemon slices. Pair with cappuccino or chai. Store in an airtight container for 2–3 days; re-crisp streusel briefly in a 325°F oven. Make streusel ahead and freeze.

5. Whole Wheat Blueberry Lemon Sourdough Muffins

These use part whole wheat for a nutty, wholesome crumb. The sourdough starter helps keep them light despite the denser flour. Lemon brightness and juicy blueberries shine through.

Great when you want a slightly healthier bake without losing fluff. The texture is tender with gentle chew. People who prefer whole grain flavors will enjoy this.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 1 1/4 cups (156 g) all-purpose flour
• 3/4 cup (90 g) whole wheat flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) plain yogurt, room temperature
• 1/3 cup (80 ml) milk, room temperature
• 1/4 cup (60 ml) vegetable oil or melted butter
• Zest of 1 lemon
• 1 cup (150 g) blueberries

Instructions

1. Prep time: 15 minutes. Bake time: 22–25 minutes. Preheat oven to 375°F (190°C). Line 12-cup tin.
2. Whisk flours, sugar, baking powder, baking soda, and salt.
3. Whisk starter, eggs, yogurt, milk, oil, and lemon zest in another bowl.
4. Fold wet into dry until just combined, then fold in blueberries.
5. Fill cups 3/4 full and bake 22–25 minutes until golden and a skewer shows moist crumbs.
6. Cool 5 minutes in tin, then transfer to rack to cool 15–20 minutes.

How to Serve It

Serve with butter or ricotta and extra lemon zest. Pair with herbal tea or cold-pressed juice. Store in the fridge up to 4 days for whole grain freshness. Freeze individually wrapped for faster grab-and-go breakfasts.

6. Lemon Yogurt Blueberry Sourdough Muffins

Yogurt keeps these muffins extra moist and tender. Combined with sourdough starter, you get a fluffy yet rich crumb. Lemon and blueberry remain front and center.

This is a keeper when you want soft, cake-like muffins. The smell is tangy and sweet. Yogurt lovers and those who prefer moist crumb will enjoy this recipe.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 3/4 cup (180 g) plain Greek yogurt, room temperature
• 1/4 cup (60 ml) milk, room temperature
• 1/4 cup (60 ml) vegetable oil
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries

Instructions

1. Prep time: 15 minutes. Bake time: 20–24 minutes. Preheat oven to 375°F (190°C).
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk starter, eggs, yogurt, milk, oil, and lemon zest.
4. Stir wet into dry until mostly combined. Fold in blueberries.
5. Fill muffin cups 3/4 full and bake 20–24 minutes until golden and a toothpick shows a few moist crumbs.
6. Cool 5–10 minutes in tin, then cool on rack 15 minutes.

How to Serve It

Plate with a dollop of extra yogurt and a drizzle of honey. Garnish with lemon zest and blueberries. Store in the fridge for up to 4 days because of yogurt. Freeze for longer storage and thaw in the fridge.

7. Blueberry Lemon Sourdough Muffins with Brown Butter

Brown butter adds a toasty, nutty layer to the flavor profile. It deepens the muffin taste and pairs beautifully with lemon and blueberry. Texture remains fluffy and slightly more complex.

If you like richer baked goods, try this. The aroma of browned butter and lemon is irresistible. The crumb is soft with caramel undertones.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter (to brown)
• Zest of 1 lemon
• 1 cup (150 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 20 minutes. Bake time: 20–22 minutes. Preheat oven to 375°F (190°C).
2. Brown butter: melt 1/2 cup butter in a light pan over medium heat until amber and fragrant. Cool slightly.
3. Whisk flour, sugar, baking powder, baking soda, and salt.
4. In a bowl, whisk starter, eggs, milk, cooled brown butter, vanilla, and lemon zest.
5. Mix wet into dry until just combined; fold in blueberries gently.
6. Fill muffin cups 3/4 full and bake 20–22 minutes until golden and a toothpick shows moist crumbs.
7. Cool 5 minutes in tin, then finish cooling on a rack 15–20 minutes.

How to Serve It

Serve with a pat of butter or a light lemon glaze. The brown butter pairs well with black coffee or nutty teas. Store at room temp 2 days or refrigerate for up to 4 days. Reheat briefly to revive brown-butter aroma.

8. Vegan Blueberry Lemon Sourdough Muffins

This dairy- and egg-free version uses plant milk and a flax egg. The sourdough discard still provides flavor and lift. Texture stays soft and airy with the right bindings.

Perfect for vegan guests or if you're out of eggs. Expect citrus brightness and juicy blueberries. These are dependable and great for sharing.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar or cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 3/4 cup (180 ml) plant milk, room temperature
• 1/3 cup (80 ml) vegetable oil
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 15 minutes. Bake time: 22–25 minutes. Preheat oven to 375°F (190°C).
2. Make flax egg: mix 1 tbsp flaxseed with 3 tbsp water. Let sit 5 minutes.
3. Whisk flour, sugar, baking powder, baking soda, and salt.
4. Whisk starter, flax egg, plant milk, oil, lemon zest, and vanilla.
5. Combine wet and dry until just mixed. Fold in blueberries.
6. Fill muffin cups 3/4 full and bake 22–25 minutes until tops are golden and a toothpick comes out clean.
7. Cool 5 minutes in pan then transfer to rack to cool 15–20 minutes.

How to Serve It

Top with a dusting of powdered sugar or a simple lemon glaze made with plant milk. Pair with almond milk latte or herbal tea. Store in an airtight container for 2–3 days or freeze for longer. Thaw before serving.

9. Gluten-Light Blueberry Lemon Sourdough Muffins

This version reduces gluten by using a blend of all-purpose and almond flour. The sourdough starter and leaveners help maintain lift. Muffins are tender with a delicate crumb.

Try this when you want lighter gluten content but not strict gluten-free baking. Texture is soft and moist. Blueberries add bursts of juiciness.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 1 1/4 cups (156 g) all-purpose flour
• 3/4 cup (75 g) almond flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/3 cup (75 g) unsalted butter, melted and cooled
• Zest of 1 lemon
• 1 cup (150 g) blueberries

Instructions

1. Prep time: 15 minutes. Bake time: 20–24 minutes. Preheat oven to 375°F (190°C).
2. Whisk flours, sugar, baking powder, baking soda, and salt.
3. Combine starter, eggs, milk, melted butter, and lemon zest.
4. Stir wet into dry until just combined. Fold in blueberries.
5. Fill muffin cups 3/4 full and bake 20–24 minutes until golden and a skewer shows moist crumbs.
6. Cool 5 minutes then transfer to a rack for 15–20 minutes.

How to Serve It

Serve with a smear of almond butter or ricotta. Pair with tea or a light white wine for brunch. Store at room temperature 2 days or refrigerate up to 4 days. Almond flour can brown faster; monitor tops while baking.

10. Cardamom Blueberry Lemon Sourdough Muffins

Ground cardamom adds a warm, floral spice that pairs beautifully with lemon and blueberry. The sourdough base keeps the crumb open and fluffy. This brings a slightly exotic twist.

You'll like this variation if you enjoy spice-forward bakes. The aroma is fragrant and citrusy. It’s excellent for weekend breakfasts with tea.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries

Instructions

1. Prep time: 15 minutes. Bake time: 20–23 minutes. Preheat oven to 375°F (190°C).
2. Whisk flour, sugar, baking powder, baking soda, salt, and cardamom.
3. Mix starter, eggs, milk, melted butter, and lemon zest.
4. Combine wet with dry and fold in blueberries.
5. Fill muffin cups 3/4 full and bake 20–23 minutes until golden and a toothpick shows moist crumbs.
6. Cool 5–10 minutes in pan then transfer to rack to cool 15 minutes.

How to Serve It

Garnish with a light dusting of powdered sugar and a pinch of extra cardamom. Serve with spiced tea or latte. Store covered at room temperature 2 days or refrigerate for longer. Cardamom pairs well with honey on the side.

11. Honey-Lemon Blueberry Sourdough Muffins

Honey adds floral sweetness and a moist crumb. Combined with sourdough, lemon, and blueberries, these muffins taste bright and gently sweet. The texture is tender and soft.

Choose this recipe when you want natural sweetness and a sticky top. The aroma is honeyed and citrusy. Excellent with morning coffee.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 1/3 cup (113 g) honey
• 1/3 cup (67 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/4 cup (60 ml) vegetable oil or melted butter
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 15 minutes. Bake time: 20–23 minutes. Preheat oven to 375°F (190°C).
2. Whisk flour, honey, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk starter, eggs, milk, oil, vanilla, and lemon zest.
4. Mix wet into dry until just combined. Fold in blueberries.
5. Fill muffin cups 3/4 full and bake 20–23 minutes until golden and tester shows moist crumbs.
6. Cool 5 minutes in pan then finish cooling on rack 15 minutes.
7. Optional: drizzle warm muffins with extra honey before serving.

How to Serve It

Drizzle with honey and garnish with lemon zest. Pair with strong coffee or herbal infusions. Store in an airtight container 2–3 days; honey-topped muffins are best same day. Freeze for longer storage.

12. Blueberry Lemon Sourdough Muffins with Oat Topping

Rolled oats on top add chew and rustic charm. The oat topping toasts in the oven, giving a hearty finish. The interior stays light and tangy from sourdough.

This is a cozy, breakfast-friendly muffin. The oat texture pairs well with the soft crumb. Great for picnic baskets and casual brunches.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/3 cup (76 g) vegetable oil or melted butter
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1/2 cup (45 g) rolled oats (for topping)
• 2 tbsp brown sugar (for topping)

Instructions

1. Prep time: 15 minutes. Bake time: 20–24 minutes. Preheat oven to 375°F (190°C).
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Whisk starter, eggs, milk, oil, and lemon zest.
4. Combine wet and dry until just mixed and fold in blueberries.
5. Mix oats and brown sugar, sprinkle on top of filled muffins.
6. Bake 20–24 minutes until golden and a skewer shows moist crumbs.
7. Cool 5 minutes in tin, then transfer to rack to cool 15 minutes.

How to Serve It

Serve warm to enjoy toasted oat crunch. Add a smear of butter or cream cheese. Pair with milky coffee or chai. Store in an airtight container for 2 days; re-toast briefly to revive oats.

13. Lemon Ricotta Blueberry Sourdough Muffins

Ricotta adds richness and a lighter texture, giving tall, tender muffins. Combined with sourdough starter, you get lift and moist crumb. Lemon brightens every bite.

These feel slightly more cake-like and elegant. Serve them when you want a refined brunch pastry. The scent is creamy, citrusy, and inviting.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 3/4 cup (170 g) ricotta, room temperature
• 1/4 cup (60 ml) milk, room temperature
• 1/4 cup (60 ml) vegetable oil
• Zest of 1 lemon
• 1 cup (150 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 15 minutes. Bake time: 22–25 minutes. Preheat oven to 375°F (190°C).
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Combine starter, eggs, ricotta, milk, oil, vanilla, and lemon zest in a bowl until smooth.
4. Fold wet into dry until just mixed, then fold in blueberries.
5. Fill muffin cups 3/4 full and bake 22–25 minutes until golden and a toothpick shows moist crumbs.
6. Cool 5–10 minutes in pan then move to rack to cool 15 minutes.

How to Serve It

Serve with a spoonful of ricotta or a light lemon glaze. Pair with sparkling water or a light white wine for brunch. Store refrigerated up to 4 days because of ricotta. Warm briefly before serving.

14. Blueberry Lemon Sourdough Muffins (High-Rise Fluffy Version)

This high-rise version focuses on maximum dome and fluff. A combination of chilling and slightly higher oven temp produces taller tops. Sourdough tang remains balanced.

Use this when you want bakery-style domes. The tops crack prettily and the crumb stays soft. Perfect when presentation matters.

Ingredients

• 1 cup (240 g) sourdough starter (active)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 20 minutes + 20 minutes chill. Bake time: 18–20 minutes. Preheat oven to 400°F (205°C).
2. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Whisk starter, eggs, milk, melted butter, vanilla, and lemon zest.
4. Fold wet into dry until just combined. Fold in blueberries.
5. Chill batter 20 minutes in fridge to help domes rise quickly.
6. Reduce oven to 375°F (190°C) just before baking. Fill muffin cups very full (almost to the top).
7. Bake 18–20 minutes until tall, golden, and a toothpick shows moist crumbs.
8. Cool 5 minutes in tin, then finish cooling on rack 15 minutes.

How to Serve It

Show off the domes on a cake stand. Dust with powdered sugar and add lemon zest. Pair with espresso or a creamy latte. Store in a single layer for 2 days; cover loosely to keep tops crisp. Chill batter briefly before baking for bigger domes.

15. Overnight Blueberry Lemon Sourdough Muffins (Make-Ahead Batter)

This method lets you mix batter the night before for easy morning baking. Overnight rest deepens flavor and helps the sourdough meld with the other ingredients. Final muffins stay fluffy.

Perfect for busy mornings or when you want fresh muffins with minimal morning work. The batter thickens overnight and aromas develop. You’ll love the convenience and flavor.

Ingredients

• 1 cup (240 g) sourdough starter (discard)
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon
• 1 1/4 cups (180 g) blueberries
• 1 tsp vanilla extract

Instructions

1. Prep time: 15 minutes + overnight. Bake time: 20–23 minutes. In evening, whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
2. Mix sourdough starter, eggs, milk, melted butter, vanilla, and lemon zest.
3. Fold wet into dry until just combined. Fold in blueberries.
4. Cover bowl tightly and refrigerate 8–12 hours.
5. In the morning, preheat oven to 375°F (190°C) and line a 12-cup tin.
6. Give batter a gentle stir. Fill cups 3/4 full and bake 20–23 minutes until golden and a toothpick shows moist crumbs.
7. Cool 5 minutes in tin and then on a rack 15 minutes before serving.
8. Overnight batter may be slightly thicker; that's normal. Check doneness with toothpick test.

How to Serve It

Bake fresh in the morning and serve warm. Add a squeeze of lemon juice or light glaze. Pair with coffee or fresh orange juice. Batter keeps overnight but bake same day. Freeze baked muffins for later; thaw and warm.

These 15 Fluffy Blueberry Lemon Sourdough Muffins cover classics, quick mini batches, make-ahead plans, and fun flavor twists. You’ve got glazed, streusel, whole wheat, ricotta, vegan, brown butter, and more.

Pick one that fits your time and pantry. Save or pin the photos you love and try the recipe that calls to you this week. Which version will you bake first—classic, streusel, or the overnight batter? Share a batch with friends or family and watch them disappear fast.