How to Make Sourdough Discard Blueberry Muffins:

• Preheat oven to 425 degrees Fahrenheit. In a medium sized mixing bowl, add the sourdough starter, maple syrup (or honey), avocado (or coconut) oil, eggs, vanilla extract, and orange zest.
  1 cup sourdough discard, ⅓ cup pure maple syrup, ⅓ cup avocado oil, 2 lg eggs, 2 teaspoon pure vanilla extract, 1 tablespoon fresh orange zest (about 1 medium orange, zested)
  
• Whisk your wet ingredients together completely so the sourdough discard is completely incorporated.
  
• Sprinkle the flour, baking powder, and salt across the top.
  ¾ cup flour, 2 teaspoon baking powder, aluminum free, 1 teaspoon salt
  
• Use a spatula to fold the dry ingredients into the wet ingredients. Don't stir the dry ingredients in or your muffins can end up dense and gummy.
  
• In a small bowl, add the blueberries and sprinkle ½ tablespoon flour across the top. Toss the blueberries to coat them completely in the flour.
  1 ½ cup frozen blueberries, ½ tablespoon flour
  
• Fold the blueberries gently into the batter and then divide between 12 muffin tins lined with muffin papers.

  You can bake them now, or top with the optional crumble.
  
• In a small mixing bowl, mix the ingredients together for the crumble.
  ¼ cup soft butter (Not melted), ½ cup dark brown sugar, ⅓ cup flour, ½ teaspoon ground nutmeg, 1 ½ teaspoon ground cinnamon
  
• Divide the crumble evenly over top of the muffin batter.
  
• Bake blueberry sourdough muffins in the preheated oven for 7 minutes at 425.

  Then, reduce the heat to 350 degrees and bake for an additional 15-20 minutes until a toothpick comes out clean.

  Cool completely before eating. Enjoy!