Grammy's Kitchen · Blueberry Muffins · Blueberry Muffins with Sour Cream
One of 39 blueberry muffins recipes we measured
from www.tasteofhome.com
56 cooks on www.tasteofhome.com rate it 4.9★.
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 | 2% | 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, room temperature |
| 400 g | 2 cups sugar |
| 218 g | 1 cup canola oil |
| 4 g | 1 teaspoon vanilla extract |
| 480 g | 4 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 6 g | 1 teaspoon salt |
| 460 g | 2 cups sour cream |
| 2 cups fresh blueberries |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.