Grammy's Kitchen · Blueberry Muffins · Sour Cream Blueberry Muffins
One of 39 blueberry muffins recipes we measured
253 cooks on www.olgainthekitchen.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 | 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.
| 100 g | 2 large eggs – room temperature |
| 200 g | 1 cup granulated sugar |
| 3 g | 1/2 teaspoon fine salt |
| 230 g | 1 cup sour cream |
| 109 g | 1/2 cup vegetable oil |
| 4 g | 1 teaspoon vanilla extract |
| 240 g | 2 cups all-purpose flour (+ 1 tsp for rolling berries) |
| 4 g | 1 teaspoon baking powder |
| 1 g | 1/4 teaspoon baking soda |
| 1 1/2 cups fresh blueberries – rinsed and dried |
Method: 7 steps, published by www.olgainthekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These muffins came out amazing!! I also really love that the recipe uses oil instead of butter. I didn’t have any butter and couldn’t go get some quickly, so this worked out perfectly. These are honestly the best muffins I’ve made. I was thinking about adding ” — a cook, 5.0★
“I just took these out of the oven and my husband said they look like we got them from a bakery! They’re still cooling, but my daughters and I tried the batter and it was 10/10! We followed the recipe without subs and doubled the recipe. I’m saving this recipe ” — a cook, 5.0★