• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or silicone muffin liners, or lightly grease the cups.
• In a medium bowl, using a wooden spoon, stir together the all-purpose flour, baking powder, and salt. Set aside.
• To the bowl of a stand mixer, add the room temperature butter and raw organic cane sugar. With the paddle attachment beat on medium speed until light and fluffy, about 2-3 minutes.
• Add the egg, vanilla extract, and a half cup sourdough starter or discard to the butter-sugar mixture. Beat on medium speed until well combined, scraping down the sides of the bowl with a rubber spatula as necessary. Slowly add milk, with the mixer running on low speed.
• Gradually incorporate the flour mixture, about a half cup at a time. Continue mixing until the batter is smooth and all ingredients are well incorporated. This helps ensure a tender crumb.
• With the mixer on low speed, gently fold the frozen blueberries into the batter. Be careful not to overmix to keep the muffins light and fluffy.

Long Ferment Option

• If you want to use a long ferment option for enhanced flavor and digestibility, cover the batter with plastic wrap, (I like to use these shower caps) and refrigerate it for 12 to 24 hours.

Baking

• When you're ready to bake, let the batter sit at room temperature for about 30 minutes. Preheat the oven to 375°F (190°C).
• Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
• Once baked, remove the muffins from the oven and allow them to cool in the tray for 5-10 minutes before transferring them to a wire rack to cool completely at room temperature
• Serve and Enjoy!