Sourdough Blueberry Lemon Poppy Seed Muffins: Fluffy Baked Treats

Instructions:

1. Preheat your oven to 425°F (218°C) and line a 12 cup muffin tin with paper liners. Note: Starting at a high temperature is critical for the bloom of the muffin top.
2. In a large mixing bowl, combine the granulated sugar and 2 tablespoons of lemon zest. Use your fingertips to rub the zest into the sugar until it looks like wet sand and smells incredibly fragrant.
3. Whisk in the 2 eggs, 115g melted butter, 30ml lemon juice, 1 tsp vanilla extract, and 227g sourdough discard until the mixture is smooth and small bubbles appear.
4. Sift the 250g all purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 2 tbsp poppy seeds directly over the wet mixture. Fold with a spatula until just combined, ensuring you still see a few streaks of flour.
5. Gently fold in the 190g fresh blueberries, using slow, sweeping motions until the berries are evenly distributed but not crushed.
6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the brim. Bake at 425°F for 5 minutes until the tops begin to rise and set.
7. Reduce the oven temperature to 350°F (175°C) and bake for an additional 13 minutes until a toothpick inserted into the center comes out clean.
8. While the muffins bake, whisk together the 120g powdered sugar, remaining 2 tbsp lemon juice, and 1 tsp lemon zest until the glaze is smooth and glossy.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before moving them to a wire rack.
10. Drizzle the glaze over the muffins while they are still slightly warm until it drips down the sides and begins to set into a crackly finish.