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Sourdough Blueberry Muffins

Ingredients

• 1 ½ cups (187 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ½ cup (113 g) unsalted butter, melted
• ½ cup (105 g) sourdough discard
• ¾ cup (180 g) sour cream, or plain full-fat Greek yogurt
• 1 large egg, room temperature preferred
• 1 teaspoon vanilla extract
• 1 ½ cups (210 g) fresh blueberries
• Granulated sugar for topping, optional

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