Blueberry Muffins with Sourdough Discard

1 . Stage

Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.

3 . Stage

Mix flour, cinnamon, and salt together in a medium bowl.

4 . Stage

Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.

5 . Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.