A deliciously moist muffin that is GREAT for your digestion!
Preheat oven to 375° F
Prepare 15 muffin cups with liners
Combine flours, baking powder, baking soda, salt and cinnamon in a bowl; mix well. Set aside.
Place sourdough discard in a large bowl. Set aside.
Combine eggs and maple styprx in a medium bowl; mix to blend
Add milk + vinegar, oil and extract; whisk to blend
Add egg mixture to sourdough discard; mix well
Add flour mixture to wet mix; mix until well blended
Gently fold in blueberries
Fill prepared cupcake liners to 3/4 full
Bake 14-16 minutes until center comes out clean
Transfer to rack to cool
Store in a sealed container in fridge for up to one week