Sourdough Blueberry Yogurt Muffins

Wife and mum to 3 cats, a Black Labrador called Bella and a German Shepherd called Raina. Live in rural Scotland and love good food! Xx

210 g All-purpose flour, 1 ¾ cups

½ tsp Kosher Salt

2 tsp Baking Powder

1 TBS Lemon Zest, optional, from one lemon

165 g Granulated Sugar, ¾ cup, plus more for topping

50 g Light Brown Sugar, ¼ cup

2 Eggs, room temperature

120 g Greek Yogurt, ½ cup, plain, whole milk preferred

1 tsp Vanilla Extract

120 g Sourdough Discard, ½ cup, or active starter

113 g Unsalted Butter, ½ cup or one stick, melted and cooled

340 g Fresh Blueberries, 2 cups or an entire 12 oz package

Directions at sourdoughbrandon.com

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