Grammy's Kitchen · Blueberry Muffins · Sour Cream Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from emmascakestudio.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 52% |
| total sugar | 111% | 83% |
| egg | 83% | 30% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| liquid | 64% | 76% |
| fruit | 64% | 0% |
| cornstarch | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 220 g | 1 3/4 cups (220g) all-purpose flour |
| 150 g | 3/4 cup (150g) granulated sugar |
| 8 g | 2 tsp baking powder |
| 1 g | 1/4 tsp baking soda |
| 2 g | 1/4 tsp salt |
| 120 g | 1/2 cup (120g) sour cream (full-fat works best) |
| 114 g | 1/2 cup (120ml) vegetable oil or melted butter |
| 100 g | 2 large eggs |
| 6 g | 1 1/2 tsp vanilla extract |
| 150 g | 1 cup (150g) fresh or frozen blueberries |
| 8 g | 1 tbsp all-purpose flour (for tossing with blueberries) |
Method: 7 steps, published by emmascakestudio.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.