Description
These bakery-style muffins are a delightful balance of tangy lemon, juicy blueberries, and the nutty crunch of poppy seeds. Enhanced with a buttery crumble topping and a zesty lemon glaze, they are the perfect treat for breakfast or a snack
Ingredients
- All-purpose flour (2 1/4 cups / 330g)
- Baking powder (2 tsp / 7g)
- Baking soda (1/2 tsp / 3g)
- Salt (1/2 tsp / 4g)
- Poppy seeds (3 tbsp)
- Sugar (1 cup / 210g)
- Lemon zest (2 tbsp)
- Sour cream (1 cup / 250g)
- Sourdough starter discard (1 cup / 227g)
- Unsalted butter, melted (1/2 cup / 110g)
- Fresh lemon juice (1/3 cup / 75g)
- Eggs (2 large)
- Vanilla extract (1 1/2 tsp)
- Fresh blueberries (1 1/2 cups)
Golden Crumble Topping
- Brown sugar (1/4 cup / 57g)
- White sugar (1/4 cup / 57g)
- All-purpose flour (1/3 cup / 50g)
- Cinnamon (1/2 tsp / 2g)
- Salt (Pinch)
- Unsalted butter, cold and cubed (1/4 cup)
Lively Lemon Glaze
- Powdered sugar (1 cup / 113g)
- Fresh lemon juice (2 tbsp)
Instructions
- Create the Crumble Topping
- In a medium bowl, combine brown sugar, white sugar, flour, cinnamon, and salt.
- Add cold, cubed butter and mix with your fingers until the mixture becomes crumbly.
- Refrigerate until ready to use.
- Prepare the Batter
- In a large bowl, sift together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In another mixing bowl, rub sugar and lemon zest together with your fingers until fragrant and pale yellow.
- Add sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla extract. Mix until smooth.
- Gradually fold the wet ingredients into the dry ingredients. Do not overmix.
- Gently fold in blueberries using a wooden spoon.
- Bake to Perfection
- Preheat oven to 425°F (218°C).
- Line or grease a muffin tin and divide the batter evenly into 24 muffin cups.
- Sprinkle generously with the prepared crumble topping.
- Bake for 14-15 minutes, or until golden brown and a toothpick inserted comes out with a few crumbs.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
- Drizzle with Lemon Glaze
- Mix lemon juice and powdered sugar until smooth. Adjust consistency with more juice if needed.
- Transfer to a small Ziploc bag, snip off a corner, and drizzle over cooled muffins.
Notes
- Best Served: Fresh out of the oven for the best flavor and texture.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Reheating Tip: Microwave for 10 seconds to refresh the flavor.
- Variations: Try swapping blueberries for raspberries or adding chopped nuts for extra crunch.
- Make it Dairy-Free: Substitute sour cream with coconut yogurt and butter with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Fusion (French-Inspired)