Sourdough Discard Blueberry Muffins

Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.

In a medium-sized bowl, whisk together flour (187grams), sugar (155grams), baking powder (2tsp), baking soda (1/2 tsp), and salt (1/2 tsp).

In a separate mixing bowl, whisk together melted coconut oil (96grams), sourdough discard (105grams), greek yogurt (180grams), egg, and vanilla extract (2tsp) until ingredients are evenly mixed.

Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.

Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.

Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.

Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.