Ingredients

1 1/2 cups (187 g) unbleached all-purpose flour
1 cup (200 g) granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup (105 g) sourdough discard
3/4 cup (180 g) plain nonfat Greek yogurt
1 large egg
2 tsp. vanilla extract
1 pint (325 g) blueberries
Turbinado sugar for topping, optional

Instructions

1. Preheat oven to 425°F. Line a 12-count muffin tin with liners and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together melted butter, sourdough discard, Greek yogurt, egg, and vanilla until well combined.
4. Add wet ingredients into dry ingredients; use a spatula to gently fold until almost combined. Gently fold in blueberries, being careful not to overmix.
5. Evenly divide batter into prepared muffin tin. Sprinkle with turbinado sugar, if desired.
6. Bake on center rack for 9 minutes. Reduce oven temperature to 350°F, and make for an additional 10-12 minutes, or until mufins are golden brown and a toothpick inserted into the center comes out clean.
7. Let muffins cool slightly in pan before removing them to enjoy warm or finish cooling on a wire rack.