Lemon Blueberry Sourdough Muffins

What you’ll need:

240g all purpose flour (2 cups)
200g granulated sugar (1 cup)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon cornstarch
zest of one lemon
1 cup blueberries
8 tablespoons butter, melted
2 large eggs
125g sourdough starter discard (1/2 cup)
45g sour cream or plain Greek yogurt (3 TBS)
1 teaspoon vanilla extract

What you’ll do:

Whisk together all of the dry ingredients (first seven ingredients) in a large bowl.
Add blueberries and toss to coat with flour mixture..
Whisk remaining ingredients until smooth.
Pour wet mixture into dry ingredients and gently stir only until combined.
Over mixing will cause your muffins to be dry.
Scoop mixture into a well greased or paper lined muffin tin.
Add a generous topping of the streusel to each muffin
gently pressing mix into muffin.


Bake at 350 degrees for about 25 minutes, testing for doneness.
Conitune baking until a toothpick inserted comes out clean.
Allow muffins to cool in pan for 10 minutes before removing.
Enjoy!