Bright, fluffy, and bursting with fresh flavor—these muffins are sunshine in every bite.

There’s something so joyful about the combination of lemon and blueberry. It’s like springtime wrapped up in a warm, golden muffin. And when you add fresh-milled kamut (or spelt or soft white wheat) and a touch of sourdough discard? You get the perfect balance of nourishing and delicious.

These muffins are soft, zesty, and naturally sweet—with just the right tang from Greek yogurt and fresh lemon juice. Whether you’re serving them with a cup of coffee before the house wakes up, or packing them in your toddler’s snack cup (like I do!), these are a family favorite you’ll reach for again and again.

Why You’ll Love these Lemon Blueberry Sourdough Muffins

Fresh Milled Flour Lemon Blueberry Sourdough Muffins
Bright & Balanced: Lemon zest + juice paired with juicy blueberries creates the dreamiest sweet-tart combo.
Make-Ahead Friendly: These freeze well, which makes them perfect for busy mornings.

Equipment Needed:

Grain Mill
Muffin Tin
measuring cups and spoons

Ingredients for Lemon Blueberry Muffins

195g kamut (can also use spelt or soft white wheat)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
6 TBS coconut oil
150g sugar
zest of one lemon
50g sourdough discard
2 teaspoon vanilla
1 egg + 1 egg white
120g greek yogurt
¼ cup lemon juice
1.5 cups Frozen Blueberries sprinkled with flour

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Fresh Milled Flour Lemon Blueberry Sourdough Muffins

Parker

Bright, fluffy, and bursting with fresh flavor—these muffins are sunshine in every bite.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Total Time 32

Course Breakfast

Servings 8

Equipment

Grain Mill
Muffin Tin

Ingredients

195 g kamut can also use spelt or soft white wheat
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
6 tablespoon 85g unsalted butter, softened
¾ cup 150g granulated sugar
1 tablespoon lemon zest
1 large egg + 1 egg white room temp
½ cup 120g plain Greek yogurt
1 ½ teaspoon vanilla extract
3 tablespoon 45ml milk
¼ cup lemon juice
50 g sourdough discard
1 ½ cups frozen blueberries tossed in 1 tablespoon flour

Instructions

Preheat your oven to 425°F and line a muffin tin with parchment liners.
In a medium bowl, whisk together your freshly milled flour, baking soda, baking powder, and salt. Set aside.
In a large bowl (or stand mixer), cream the butter and sugar until light and fluffy—about 2–3 minutes. Mix in the lemon zest.
Add in the egg, egg white, yogurt, vanilla, lemon juice, milk, and sourdough discard. Stir until smooth and creamy.
Slowly mix in the dry ingredients until just combined—don’t overmix.
Gently fold in the floured blueberries. The flour coating helps them stay suspended in the batter instead of sinking.
Scoop the batter evenly into the muffin liners, filling each about ¾ full.
Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for about 13–15 more minutes, or until a toothpick comes out clean (total bake time ~18–20 minutes).
Let cool for 5–10 minutes in the tin, then move to a wire rack to finish cooling… or enjoy one warm with butter!