Preheat oven to 400°F.
Grease muffin cups or line with cupcake papers.
Take about 2 Tbsp of the flour and toss with the blueberries in a separate bowl.
In a bowl, mix flour, sugar, sea salt, and baking powder.
And in a large bowl, mix up the starter, melted butter, eggs, lemon extract, and buttermilk.
Mix the dry ingredients, a little at a time, beating well after each addition.
The batter should be stiff. If it's hard to stir, add a Tbsp more of buttermilk.
Now gently fold in the blueberries.
Divide the mixture between 12 muffin cups for great zonking big muffins, or 18 to 24 for more normal sized ones.