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Preheat oven to 375 F.
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, blend on medium speed the softened butter and sugar until light and fluffy, about 5 minutes.
Add eggs, vanilla extract, and orange or lemon zest.
Mix in sourdough discard, then yogurt.
Fold the dry ingredients into the batter mixture and stir until no dry spots remain. Fold the blueberries into the batter until just combined.
Spoon into the prepared muffin liners, filling each cup about ¾ full (a cookie scoop works well for this!). Sprinkle with turbinado sugar.
Bake for 22-25 minutes until golden brown. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.