Grammy's Kitchen · Blueberry Muffins · Sour Cream Blueberry Muffins
One of 39 blueberry muffins recipes we measured
1 cooks on www.savorynothings.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 | 56% | 52% |
| total sugar | 51% | 83% |
| egg | 64% | 30% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 63% | 76% |
| fruit | 63% | 0% |
| cornstarch | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour (spooned and leveled (360g if you use scales)) |
| 12 g | 1 tablespoon baking powder |
| 2 g | 1/4 teaspoon salt |
| 345 g | 1 1/2 cups full-fat sour cream |
| 100 g | 2 large eggs |
| 109 g | 1/2 cup vegetable oil |
| 200 g | 1 cup granulated sugar |
| 6 g | 1 1/2 teaspoons vanilla extract |
| 2 cups fresh or frozen blueberries (note 1) | |
| coarse sugar (for topping (optional but highly recommended)) |
Method: 8 steps, published by www.savorynothings.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe! Added lemon zest. YUM!” — a cook, 5.0★