Preheat oven to 425°F. Grease a 12 cup muffin tin.
In a large bowl, combine flour, cornmeal, cinnamon, baking soda and salt.
In another bowl, mix together sourdough starter, milk, egg, olive oil, honey, and molasses.
Add wet ingredients to dry ingredients and fold until just combined. Carefully fold in blueberries.
Evenly divide the batter between 12 muffins.
Bake for 25 minutes, or until a toothpick comes out clean.
Allow to cool in the muffin tin for 5 minutes, then move to a cooling rack.
Store muffins with a slice of bread to soak up any extra moisture.To freeze muffins, wrap individual muffins in plastic wrap, and label with the date.Simply pop one out of the freezer and it will be thawed in an hour or so!