Blueberry Lemon Olive Oil Muffins
There is something truly special about a muffin with a tender, delicate crumb and a flavor that feels light, fresh, and just sweet enough. These Blueberry Lemon Olive Oil Muffins are exactly that.
They bake up incredibly soft and moist, with bursts of juicy blueberries and a bright hint of lemon that keeps every bite fresh and uplifting. They’re the kind of muffin that feels just as right on a breakfast table as it does beside a cup of afternoon tea or coffee.
One of my favorite parts of this recipe is the olive oil. Instead of butter, a good fruity olive oil gives these muffins a subtle, almost floral richness that pairs beautifully with the lemon and blueberries. It adds moisture without heaviness and brings a gentle fruitiness that you can’t quite put your finger on—but you definitely miss when it’s not there.
This recipe also uses sourdough discard, which contributes to that exceptionally tender crumb and a very mild background complexity. Don’t worry—these muffins don’t taste “sour” and they do not taste like sourdough. The discard simply enhances the texture and depth while putting something useful (and delicious) to work.
No sourdough discard?
You can absolutely still make these. Simply replace the discard with:
- 1/4 cup all-purpose flour + 1/4 cup buttermilk
This keeps the batter balanced and preserves the softness and moisture that make these muffins so lovely.
Whether you enjoy them warm from the oven or lightly warmed the next day, these Blueberry Lemon Olive Oil Muffins are a beautiful way to slow down and enjoy a sweet moment.
Blueberry Lemon Olive Oil Muffins
Ingredients
- Dry Mix:
- 240g All Purpose Flour
- 200g Granulated Sugar
- 2 tsp Aluminum Free Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tablespoon Cornstarch
- Zest of one whole lemon, reserving juice
- 12 oz. Fresh Blueberries
- Wet Mix:
- 113g Olive Oil
- 2 large Eggs
- 125g Sourdough Discard
- Juice of one whole Lemon
- 45g full fat Sour Cream
- 5g Vanilla extract
- Streusel Topping:
- 3 tablespoons butter, melted
- 1/2 cup granulated Sugar
- 1/2 cup all purpose Flour
Instructions
- Preheat oven to 350° Line a 12-cup muffin pan with parchment liners.
- Streusel Topping: Melt butter and mix together in a small bowl with flour and sugar, keeping large clumps.
- Dry Mix: Whisk together flour, sugar, baking powder, baking soda, salt and cornstarch. Add lemon zest and blend well with your fingers to release the oil and flavors into the flour. Add blueberries and toss them gently to coat with the flour mixture.
- Wet Mix: Whisk the wet mix together well until smooth.
- Add the wet mix to the dry mix and stir gently until just combined. Do not overmix.
- Spoon the batter into the muffin liners. Top with streusel topping and tamp down slightly to adhere it to the batter.
- Bake muffins for 30-35 minutes. Serve with or without butter.
PREVIOUS POST
Grain Free Lasagna
January 24, 2026
