Instructions

1. The night before:
2. In a medium bowl combine the sourdough starter and whole wheat flour.
3. Stir in the melted coconut oil.
4. Cover with a towel and soak overnight.
5. The next day:
6. Preheat your oven to 400 degrees F.
7. Stir in the sucanat, beaten eggs, vanilla and baking soda.
8. Gently fold in the blueberries.
9. Fill a greased muffin tin (or lined with cupcake liners), until 2/3 full. Bake for about 25 minutes until the tops are lightly brown and a toothpick or fork come out clean.