Sourdough Blueberry Lemon Cupcakes with Lemon Glaze

Let’s be honest, a cupcake is decadent and so delicious! This sourdough blueberry lemon cupcake with lemon glaze has to be the best yet! A favorite sourdough dessert for sure!

Every June we pick several blueberries from our plants. I have always loved pairing them with lemon in any dessert.

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We grow blueberries on our homestead and look so forward to having several recipes using them each year.

This year I wanted a refreshing sourdough recipe that would allow the blueberries to shine.

Two of my favorite fruits are blueberries and lemons. This recipe for sourdough blueberry lemon cupcakes with lemon glaze marries the two in a perfectly!

If you are brand new to Sourdough, start here How to make a sourdough starter

Using sourdough in recipes lends a slight tang and makes them more easily digestible.

Why you will love this recipe

This blueberry lemon cupcake uses sourdough starter for a depth of flavor you can only get from sourdough.

You can long ferment these cupcakes for the health benefits. Ferment for up to 24 hours if you prefer.

These sourdough blueberry lemon cupcakes would be great for a birthday party or other dinner party. They will be a hit!

What you will need for this recipe:

Flour

I prefer using freshly milled soft white wheat for these cupcakes, however, you can use any flour you choose. The results will still be absolutely delicious!

Using freshly milled flour in sourdough recipes makes for one of the healthiest bread products you can make.

The fresh flour has so much flavor and the sourdough add a bit of a tang. It’s hard to beat!

This is the grain mill I have been using for years: Nutrimill Grain Mill

Sourdough Starter

You can use active sourdough starter or sourdough discard for this recipe. If you prefer to long ferment this recipe, mix the flour, starter, oil, and water together and allow to sit for up to 24 hours. Alternatively, you can put the mixture in the fridge for up to a week for even longer fermentation benefits.

Active sourdough starter refers to starter that has been fed within the last 24 hours. Sourdough discard refers to sourdough starter that has risen and fallen and is now hungry for more flour and water.

If you use sourdough discard for this recipe and there is a liquid on top, simply stir it in and dip out the amount of sourdough you want.

Olive Oil

I use a high-quality organic olive oil. You can substitute melted butter or coconut oil if you wish. Olive oil adds a wonderful flavor to baked goods. I use it in all of my baking.

Eggs

Eggs are used as a binder. They are also a fat emulsifier making for a softer end product.

Water

I use filtered water. If you have well water that will work great as well.

Sugar

In this recipe, I use an organic raw cane sugar. If you prefer using honey, you will need to decrease the water in the recipe to account for the added liquid of the honey.

Salt

I love using Redmond’s Real Salt in my Kitchen. It’s mild flavor pairs perfectly with delicate baked goods like these sourdough lemon blueberry cupcakes!

Vanilla Extract

I prefer to use an organic vanilla extract. You really can tell a difference in the flavor when you use a higher quality product.

Baking Soda

Baking soda is used as an extra leavener.

Blueberries

I’m using freshly picked blueberries, but you can use store bought. Try to get organic if available.

You can also use frozen blueberries. I recommend thawing them in a colander to allow the excess water to drain before adding them to the recipe.

Lemon

You will need the juice and zest. Try to find organic lemons if possible.

For the lemon glaze you will need:

Powdered sugar

I love using an organic powdered sugar from my local grocery store.

Quick tip

If you don’t have powdered sugar on hand but really want to make this recipe, take some regular sugar and pulse it in a high-speed blender until it is powdered.

Lemon Juice

Use freshly squeezed lemon juice for the best flavor.

Vanilla Extract

Step by Step instructions for making sourdough blueberry lemon cupcakes with lemon glaze:

Making the batter:

In a large bowl, combine the starter, water, and flour. Mix well. Cover and allow to ferment overnight or up to 24 hours.

Baking the cupcakes:

The next day, preheat the oven to 350 degrees.

Add the rest of the ingredients to the bowl and mix well.

Line a 12-cup muffin tin with muffin liners. This recipe makes 18 cupcakes. You can do another batch in a 6-cup muffin tin at the same time or do the other 6 after the first dozen are done.

Scoop the batter evenly in the pan.

Bake for 15-18 minutes or until a toothpick comes out clean.

Making the Lemon Glaze:

While the cupcakes are baking make the glaze.

In a small bowl, combine the powdered sugar, vanilla, and lemon juice.

Mix until it is well combined.

Allow the cupcakes to cool completely on a cooling rack.

Drizzle the glaze on the cupcakes.

We absolutely loved these sourdough blueberry lemon cupcakes! They were a hit and I will definitely be making them again and again.