SOURDOUGH DISCARD BLUEBERRY CRUMB MUFFINS

Preheat the oven to 350F. Line a 12-cup muffin tin with liners or grease with nonstick spray, set aside.
First make the crumb topping. In a medium bowl, combine the melted butter, sugar, and flour. Mix until a crumbly mixture forms. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cornstarch, and lemon zest. Whisk to combine. Then, mix in the blueberries to coat them.
In a separate medium bowl, whisk together the melted butter, milk, eggs, sourdough discard, greek yogurt, vanilla, lemon juice until the mixture is smooth.
Pour the wet ingredients into the dry, and use a spatula or wooden spoon to mix until just combined.
Use a cookie scoop to scoop and divide the batter evenly into the prepared muffin cups. Sprinkle the crumb topping on top of each.
Bake at 350F for 28-32 minutes, or until lightly golden and a toothpick inserted in the middle comes out clean.
Remove and let cool in the pan for 10 minutes, then transfer to a wire cooling rack.
Enjoy!