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Preheat the oven to 425 degrees F and line a 12-cavity muffin tin with paper liners. Spray the liners with spray oil.
Whisk together the flour, cornmeal, salt, baking soda, and cinnamon in a medium bowl.
In another bowl, combine the starter, milk, egg, oil, and syrup.
Add the wet ingredients to the dry ingredients and mix for about 20 seconds, until just combined.
Fold in the blueberries.
Divide the batter among the 12 cavities of the muffin tin.
Sprinkle the tops with the demerara sugar.
Bake the muffins for about 25 minutes.
Cool in the pan for 5 minutes, and then transfer the muffins to a wire rack to cool completely.
Store cooled muffins in an airtight container.