• Preheat oven to 425℉. Spray muffin tin with baking spray or line with muffin papers. Rinse fresh blueberries with cold water and drain in colander.

Prepare the Batter

• In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon.
• Place the sourdough starter in another bowl along with the whole milk, vegetable oil, and large egg. Mix together with a fork or dough whisk to combine. Blend the sourdough into the flour mixture, until thoroughly combined.
• Gently fold in the fresh or frozen blueberries just until blended.

  (Try not to overmix the muffin batter to avoid coneheads that might develop during baking, or a tough crumb.)

Bake the Muffins

• Spoon batter into the prepared muffin cups, filling two-thirds full. If desired, sprinkle with decorator sugar or Demerara sugar. 
• Bake in preheated oven for 15-20 minutes, until lightly browned. Remove from oven and allow to set for 5 minutes before placing on a wire rack to cool completely.
• Serve with butter or honey butter for brunch or a morning snack.
• Store in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 2 months. This recipe will serve 10-12 people.