Grammy's Kitchen · Blueberry Muffins · Blueberry Cream Muffins
One of 39 blueberry muffins recipes we measured
from www.allrecipes.com
1,794 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 45% | 52% |
| total sugar | 83% | 83% |
| egg | 42% | 30% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| liquid | 96% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 large eggs |
| 400 g | 2 cups white sugar |
| 218 g | 1 cup vegetable oil |
| 4 g | 1 teaspoon vanilla extract |
| 480 g | 4 cups all-purpose flour |
| 6 g | 1 teaspoon salt |
| 5 g | 1 teaspoon baking soda |
| 460 g | 2 cups sour cream |
| 2 cups blueberries |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent. Moist and tender. I've made this recipe many times and I always add 3 cups blueberries instead of 2. If using frozen, just throw them right in, no need to thaw. I also add about about an extra 1/2 cup of sugar & 1 1/2 teaspoon cinnamon to the fl” — a cook, 5.0★
“I accidentally put another review under this recipe and couldn’t figure out how to delete the review (maybe Allrecipes should fix those?) so I went ahead and made this when I had sour cream on hand. Actually I needed to use up the sour cream and I barely had e” — a cook, 5.0★