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.
Servings:
24
muffins
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
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Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.
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In a mixing bowl, mix the lemon zest and sugar with your fingertips until fragrant (this enhances the lemon flavor).
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Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.
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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.
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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.
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In a separate bowl toss the fresh blueberries with the tablespoon of flour then gently fold them into the batter until evenly distributed.
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Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
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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.
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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.
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While the muffins cool, melt the butter in one bowl and mix the lemon zest and sugar together in another.
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Brush or lightly dip the tops (or full muffin) in melted butter and roll in the lemon sugar.
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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.
