Sourdough Blueberry Sweet Rolls

I had some blueberries in the fridge, a starter at its peak, and thought blueberry rolls would be a delicious breakfast the next day. This recipe is adapted from my cinnamon roll recipe. Since I wanted to use the blueberries that day, I didn't have time to make a sweet stiff levain, which I prefer for sweet doughs. If you plan ahead and want to use a sweet stiff leaven, you can follow my recipe for that here. This is a smaller recipe; it makes nine rolls that are slightly smaller than my cinnamon rolls. You could get away with half the sweet stiff levain if you use it. I topped these with a cream cheese and maple topping, and my family and I really enjoyed them!