1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. In a bowl whisk flour, baking powder and salt together.

3. In another bowl whisk melted butter and sugar, then add eggs one at a time and mix until combined.

4. Stir in sourdough discard, orange juice, orange zest and vanilla extract until smooth.

5. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

6. Gently fold in cranberries, adding frozen berries directly or patting dried berries dry after soaking.

7. Divide the batter among the muffin cups, filling each about three quarters full.

8. Bake for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.