WILD BLUEBERRY SOURDOUGH ENGLISH MUFFINS

In a large mixing bowl, mix together 1/2 cup of active sourdough starter, 1 tbsp of honey and 3/4 cup of milk. Then, mix in 2 & 1/2 cups of all purpose flour, 1/2 tsp of salt, and 3/4 cup of frozen wild blueberries until a dough forms. Pull and fold the dough until you have a ball. Cover the mixing bowl and let it sit overnight (12 hours) at room temp. It should double in size. Then, in the morning, transfer the dough to a floured surface and roll it out. It should be about 1/2 inch thick. Cut the dough into about 3” circles. Cook on a cast iron skillet on low heat (keep an eye on them, they’ll burn easily!) 4 minutes on each side.