Grammy's Kitchen · Blueberry Muffins · Healthy Blueberry Muffins
One of 39 blueberry muffins recipes we measured
2 cooks on www.thepioneerwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 52% | 52% |
| total sugar | 109% | 83% |
| brown sugar share of total sugar | 44% | 0% |
| egg | 30% | 30% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| liquid | 74% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3/4 c. all-purpose flour |
| 90 g | 3/4 c. whole wheat flour |
| 80 g | 1 c. quick-cooking oats, plus more for sprinkling |
| 5 g | 1 1/4 tsp. baking powder |
| 2 g | 1/2 tsp. baking soda |
| 3 g | 1/2 tsp. kosher salt |
| 1 g | 1/4 tsp. ground cinnamon |
| 1 g | 1/4 tsp. ground nutmeg |
| 114 g | 1/2 c. (1 stick) salted butter, melted and cooled |
| 170 g | 1/2 c. honey |
| 100 g | 2 large eggs, at room temperature |
| 245 g | 1 c. plain Greek yogurt |
| 13 g | 1 tbsp. vanilla extract |
| 1 c. blueberries | |
| 12 g | 1 tbsp. turbinado sugar, for sprinkling |
Method: 5 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>These blueberry muffins are fabulous! Simple to make and a hearty treat any time of day. Our family loved how they were not over sweet and the taste of blueberries popped. The whole wheat and oatmeal gave them a satisfying texture too. I used frozen berries” — a cook, 5.0★
“<p>I've made these several times for my family. I love having a nutrient dense muffin option. They keep well in the freezer, so I double the recipe and keep them on hand for rushed mornings.</p>” — a cook, 5.0★