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Preheat your oven to 375°F (190°C).
Prepare the muffin tin by greasing it or lining it with paper liners.
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sourdough starter, melted butter, sugar, egg, vanilla extract, and milk until well combined.
Then add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.
Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them as they can turn the batter blue.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place in the oven and bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 mins before moving them to a wire rack to cool completely.