Grammy's Kitchen · Blueberry Muffins · Healthy Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from www.themediterraneandish.com
30 cooks on www.themediterraneandish.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 35% | 52% |
| total sugar | 81% | 83% |
| egg | 24% | 30% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| liquid | 29% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cups (210g) white whole wheat flour |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground cinnamon |
| 170 g | 1/2 cup honey |
| 1/2 cup unsweetened apple sauce | |
| 73 g | 1/3 cup olive oil, (plus more for coating the tray) |
| 61 g | 1/4 cup milk |
| 50 g | 1 large egg |
| 4 g | 1 teaspoon vanilla extract |
| 1 1/2 cups fresh or frozen blueberries |
Method: 9 steps, published by www.themediterraneandish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are lovely. I was worried because the batter was so thick, but they're moist and fluffy. I also used maple syrup and greek yogurt instead of applesauce and honey, since that's what I had on hand. Love them.” — a cook, 5.0★
“Hello. I live in the U.K and I've never heard of white whole wheat flour. We have white and we have whole wheat so can you explain what you are using and what I can use instead. Thanks.” — a cook, 4.0★