The “batter” was supper thick! It looked more like bread dough. Luckily I trusted the process and they were delicious!!! Not too sweet, but still fluffy and moist. I did bake them in cupcake liners to help ease cleanup and serving. I would recommend that! Overall I added this to my recipe book, I will be making them again!!😋

Hi Shania! I am so glad you enjoyed the muffins! Welcome to the world of sourdough! I understand the frustration about only getting 9 muffins. I have noticed lately that muffin pan sizes are wildly different! I have 3 different sets (one really old and two that are newer), and all 3 of them make different sized muffins, but are all labeled as standard size.. It is so frustrating, especially when you are trying to develop recipes for people to be able to replicate!

In reply to Jenni.

Followed the recipe to a tea, just left off the topping to make it a little more sugar friendly. My sourdough is only 3 days old so I wanted to test it out, as it had already more than doubled in size. It was about 14 hours after last feeding so I’m not sure what it would be considered. I used frozen blueberries. Muffins are AMAZING. Only constructive criticism I have is I was only able to fill 9 muffins, but maybe I’m just a little heavy handed

In reply to Barbara Bakes.

Using Pam on your pans is the problem. It leaves a baked on residue that builds up & causes your pan to stick more, over time. Hot water always cleans up mine after making these amazing muffins. I love the topping too!

These were THE BEST blueberry muffins I’ve ever had! Yum, perfect! I will be making these over and over again! Thank you for sharing!

Best blueberry muffin I’ve ever eaten