Sourdough Discard Banana Blueberry Muffins

Preheat oven to 350 degrees and grease/line a muffin tin.
In a stand mixer or large bowl, combine the butter, sugar, honey, Greek yogurt, vanilla, bananas, apple cider vinegar, and sourdough discard
8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup honey , 3 tablespoons plain Greek yogurt, 2 teaspoons vanilla, 2 ripe bananas, ½ teaspoon apple cider vinegar, ½ cup sourdough discard
Mix until well combined (about 30 seconds using a stand mixer or electric handheld)
In a medium size bowl, combine flour, salt, baking soda, and baking powder.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
Add into the stand mixer and mix another 30 seconds until ingredients are just combined.
Fold in blueberries gently. If you are using frozen blueberries, I typically run under warm water for 30 seconds to partially thaw them before adding.
Scoop into muffin tin filling each cup about 3/4 of the way up.
Bake for 20-25 minutes. You can insert a toothpick and if it comes out clean you know they are done baking.
Allow muffins to cool in tin for a few minutes before moving to cooling rack.
Enjoy!