If you’ve loved my original sourdough donut muffin recipe, you’re going to love this blueberry lemon twist. This variation has been highly requested, and it brings everything you love about the original…soft, fluffy texture and that classic donut muffin feel with the addition of juicy blueberries and bright, fresh lemon flavor. These blueberry lemon sourdough donut muffins are simple to make, full of flavor, and such a fun way to use up sourdough discard for breakfast, brunch, or an easy snack.
What is a donut muffin?
A donut muffin is a hybrid baked good that combines the texture and flavor of a classic donut with the convenience and shape of a muffin. Unlike traditional fried donuts, donut muffins are baked, making them easier to prepare at home without deep frying.
They typically have a soft, cakey interior similar to a cake donut. Donut muffins are often rolled in cinnamon sugar or topped with a glaze to mimic the traditional donut coating. They can come in various flavors, such as vanilla, chocolate, or pumpkin spice!
Why You’ll Love This Recipe
- Soft, fluffy, and perfectly tender.
- Bursting with juicy blueberries and fresh lemon flavor.
- A delicious way to use up sourdough discard.
- No mixer required and ready fast!
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing to help prevent the batter from turning purple.
Can I use active sourdough starter instead of discard?
Absolutely. Both active sourdough starter and unfed discard work well in this recipe since the baking powder and baking soda provide the rise.
Can I skip the lemon?
You can, but the lemon really brightens the flavor and pairs beautifully with the blueberries. If you leave it out, you’ll simply have blueberry sourdough donut muffins.
How should I store these?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can I freeze them?
Yes! Freeze the muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds before enjoying.
Can I make these ahead of time?
Definitely. These muffins stay soft and moist for several days, making them perfect for meal prep, lunchboxes, or quick breakfasts throughout the week.
How to make lemon blueberry sourdough donut muffins: step-by-step
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
Ingredients
Wet Ingredients:
- zest of 1 large lemon (about 8 grams)
- 100 grams sugar
- 60 grams milk
- 30 grams unsalted butter (melted)
- 15 grams fresh lemon juice
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 60 grams sour cream (or full fat Greek yogurt)
- 1 large egg (room temperature)
- 100 grams sourdough discard (fed or unfed and room temperature)
- 5 grams vanilla extract
Dry Ingredients:
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 180 grams fresh blueberries (about 1 & 1/4 cups) tossed with 1 tablespoon of flour to help prevent sinking
Lemon sugar coating:
- 50 grams (1/4 cup) of sugar
- zest of 1 lemon
- 30 grams (2 tablespoons) unsalted melted butter (cooled)
Equipment
- Measuring cups and spoons
- Mixing bowl
- 1 24-cup mini muffin pan
- 1.5 tablespoon cookie scoop (optional but handy)
Instructions
- Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.
- In a mixing bowl, mix the lemon zest and sugar with your fingertips until fragrant (this enhances the lemon flavor.
- Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.
- Then, add the mixture to the lemon sugar and stir in the lemon juice, oil, applesauce, sour cream or Greek yogurt, egg, sourdough discard and vanilla extract until combined.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Mix until just combined, the batter may still look a little lumpy, and that’s perfectly normal. Avoid overmixing.
- In a separate bowl toss the fresh blueberries with the tablespoon of flour then gently fold them into the batter until evenly distributed.
- Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
- Bake the donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
- While the muffins cool, melt the butter in one bowl and mix the lemon zest and sugar together in another.
- Brush or lightly dip the tops (or full muffin) in melted butter and roll in the lemon sugar.
- Any leftover blueberry lemon sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
More sourdough donut muffin recipes
- Sourdough Donut Muffins
- Apple Cider Sourdough Donut Muffins
- Pumpkin Sourdough Donut Muffins
- Maple Snickerdoodle Sourdough Muffins
Blueberry Lemon Sourdough Donut muffins (easy discard recipe)
If you love blueberry muffins and old-fashioned cake donuts, these blueberry lemon sourdough donut muffins combine the best of both in one irresistible recipe.
Equipment
- Measuring cups and spoons
- Mixing bowl
- 1 24 cup mini muffin pan
- 1.5 tablespoon cookie scoop
Ingredients
Wet Ingredients
- 8-10 grams lemon zest (about 1 large lemon)
- 100 grams sugar
- 60 grams milk
- 30 grams unsalted butter (melted)
- 15 grams fresh lemon juice
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 60 grams sour cream (or full fat Greek yogurt)
- 1 large egg (room temperature )
- 100 grams sourdough discard (fed or unfed and room temperature)
- 5 grams vanilla extract
Dry Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 180 grams (1 &1/4 cups) fresh blueberries (tossed with 1 tablespoon of flour to prevent sinking)
Lemon sugar coating
- 50 grams (1/4 cup) sugar
- zest of 1 lemon
- 30 grams melted unsalted butter
Instructions
-
Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.
-
In a mixing bowl, mix the lemon zest and sugar with your fingertips until fragrant (this enhances the lemon flavor).
-
Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.
-
Then, add the mixture to the lemon sugar and stir in the lemon juice, oil, applesauce, sour cream or Greek yogurt, egg, sourdough discard and vanilla extract until combined.
-
Add the flour, baking powder, baking soda, and salt to the same bowl. Mix until just combined, the batter may still look a little lumpy, and that's perfectly normal. Avoid overmixing.
-
In a separate bowl toss the fresh blueberries with the tablespoon of flour then gently fold them into the batter until evenly distributed.
-
Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
-
Bake the donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
-
Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
-
While the muffins cool, melt the butter in one bowl and mix the lemon zest and sugar together in another.
-
Brush or lightly dip the tops (or full muffin) in melted butter and roll in the lemon sugar.
-
Any leftover blueberry lemon sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
Notes
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
Can I use frozen blueberries? Yes. Add them straight from the freezer without thawing to help prevent the batter from turning purple.
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