Fluffy, tender muffins with tangy sourdough notes and bursts of juicy blueberry, lightly sweetened for a balanced, bakery-style bite.
Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, whisk together the melted butter, sugar, vanilla, and sourdough starter.
Whisk in the eggs one at a time until combined.
Gradually add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
Gently fold in the blueberries. Optional: Toss blueberries with 1 teaspoon flour first to help prevent sinking.
Optional: Chill the batter in the refrigerator for 1 hour for improved texture.
Divide the batter evenly among the muffin cups.
Bake at 425°F for 5–6 minutes, then reduce the oven temperature to 350°F and continue baking for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool.