Grammy's Kitchen · Blueberry Muffins · Blueberry Muffins with Sour Cream – Moist &
One of 39 blueberry muffins recipes we measured
from deliciorecipes.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 52% |
| total sugar | 250% | 83% |
| egg | 83% | 30% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| liquid | 57% | 76% |
| fruit | 57% | 0% |
| cornstarch | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Dry Ingredients: | |
| 240 g | 2 cups 240g all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 6 g | 1 teaspoon salt |
| Wet Ingredients: | |
| 170 g | 3/4 cup 170g granulated sugar |
| 113 g | 1/2 cup 113g unsalted butter, melted |
| 100 g | 2 large eggs (room temperature) |
| 9 g | 2 teaspoons vanilla extract |
| 183 g | 3/4 cup 180ml whole milk |
| 60 g | 1/4 cup 60g sour cream |
| Mix-Ins & Topping: | |
| 227 g | 1 1/2 cups 8 oz fresh or frozen blueberries |
| 8 g | 1 tablespoon flour (to coat blueberries) |
| Coarse sugar (optional, for crunchy tops) |
Method: 9 steps, published by deliciorecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.