Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with butter or non-stick spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, whisk the melted butter and sugar together until well combined. Add the eggs, vanilla extract, sourdough discard, and buttermilk. Stir until smooth.

Step 4: Combine Wet & Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix, as this can make the muffins dense.

Step 5: Prepare Blueberries & Fold In

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter.

Step 6: Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.