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Blueberry Lemon Poppy Seed Sourdough Muffin with lemon glaze

Sourdough Blueberry Lemon Poppy Seed Muffins Recipe

By McKenna Pulda
Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
These Blueberry Lemon Poppy Seed Sourdough Muffins are pulling out all the stops. Full of bright tartness from the lemon and blueberries, a nutty texture from the poppy seeds, and topped with a sweet crumble topping and lemon glaze, this bakery-style muffin are so delicious. A perfect muffin to start off your morning or to enjoy as a quick snack.
4.79 from 14 votes
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Equipment

Ingredients

Crumble Topping:

  • 55 grams brown sugar 1/4 cup
  • 50 grams white sugar 1/4 cup
  • 50 grams all-purpose flour 1/3 cup
  • 1 gram cinnamon 1/2 teaspoon
  • Pinch of salt
  • 57 grams unsalted butter, cold 1/4 cup

Muffins:

  • 330 grams all-purpose flour 2 1/4 cups
  • 8 grams baking powder 2 teaspoons
  • 3 grams baking soda 1/2 teaspoon
  • 30 grams poppy seeds 3 Tablespoons
  • 3 grams salt 1/2 teaspoon
  • 200 grams sugar 1 cup
  • 10 grams lemon zest 2 Tablespoons
  • 250 grams sour cream, room temperature 1 cup
  • 240 grams sourdough discard 1 cup
  • 113 grams unsalted butter, melted 1/2 cup
  • 75 grams lemon juice, freshly squeezed 1/3 cup
  • 2 eggs
  • 6 grams vanilla extract 1 1/2 teaspoons
  • 200 grams fresh blueberries 1 1/2 cups

Lemon Glaze:

  • 30 grams lemon juice, freshly squeezed 2 Tablespoons
  • 120 grams powdered sugar 1 cup

Instructions

Crumble Topping:

  1. In a medium bowl, add white and brown sugar, flour, cinnamon, salt and cold, cubed butter.
    55 grams brown sugar, 50 grams white sugar, 50 grams all-purpose flour, 1 gram cinnamon, Pinch of salt, 57 grams unsalted butter, cold
  2. Crumble the larger pieces of butter with your fingers and mix by hand until the butter is well coated with the flour mixture.
    It’s best to work quickly in order to prevent the butter from getting too soft. Softened butter will melt during the baking and result in a flat crust, rather than a crunchy crumble.
  3. Place the bowl of crumble topping in the fridge to chill until ready to top the muffins.

Batter:

  1. Sift flour, baking powder, and baking soda into a large bowl. Add poppy seeds and salt to the dry ingredients and whisk until combined. Set to the side.
    330 grams all-purpose flour, 8 grams baking powder, 3 grams baking soda, 30 grams poppy seeds, 3 grams salt
  2. In a large mixing bowl, add the sugar and fresh lemon zest. Rub the sugar and zest with clean hands until the sugar turns a pale yellow color. That way the sugar soaks in all the lemon oil for a more citrusy flavor.
    200 grams sugar, 10 grams lemon zest
  3. Next, add the sour cream, sourdough discard, melted butter, lemon juice, eggs, and vanilla, and whisk until smooth.
    You can substitute the sourdough discard with active starter, just use the same amount in grams.
    For best results, use all room temperature ingredients.
    250 grams sour cream, room temperature, 240 grams sourdough discard, 113 grams unsalted butter, melted, 75 grams lemon juice, freshly squeezed, 2 eggs, 6 grams vanilla extract
  4. Pour the wet ingredients into the dry ingredients and whisk until the flour is just incorporated. Over mixing can lead to a tough crumb. The muffin batter will be quite thick.
  5. Lastly, fold in the fresh berries.
    200 grams fresh blueberries
  6. Long Ferment:
    To long ferment this batter, cover and place in the fridge for 24 hours. When ready to bake, continue with the recipe as normal. Since the batter is cold, you may need to add a few minutes to the bake time. Check at 14 minutes and continue to bake if necessary.

Bake:

  1. Preheat the oven to 425 degrees F and grease your muffin tin or place paper liners in each spot. Divide batter between 24 muffin cups and sprinkle generously with the crumble topping.
  2. Bake on the middle rack for 14-15 minutes, or until they are golden brown and a toothpick comes out with just a few crumbs.
  3. Place the muffin pan on a cooling rack and leave the lemon muffins in for an additional 10 minutes.
  4. Remove and cool completely before topping with the sweet lemon glaze.

Glaze Topping:

  1. In a separate bowl, mix fresh lemon juice with powdered sugar. Add more lemon juice until you reach your desired consistency.
    30 grams lemon juice, freshly squeezed, 120 grams powdered sugar
  2. Add the glaze to a piping or Ziploc bag, cut the corner, and drizzle on the lemon poppyseed muffins for an extra delicious lemon fresh flavor.
  3. Serve and enjoy!

Notes

This recipe card was updated on February 17th, 2026.

Recipe Tips

* This recipe celebrates the bright pop of lemon juice! If you like a more subtle lemon flavor, then add 3 T (30g) of lemon juice instead.
Blueberry Lemon Poppy Seed Sourdough Muffins will stay fresh when stored in an airtight container for up to 3 days.
On the following day, I would recommend quickly heating these muffins in the microwave before enjoying them.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 129mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
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