Grammy's Kitchen · Blueberry Muffins · Bakery-Style Blueberry Muffins
One of 39 blueberry muffins recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 30% | 45% |
| total sugar | 53% | 81% |
| egg | 40% | 31% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 64% | 68% |
| 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.
| 375 g | 3 cups (375 g) unbleached all-purpose flour |
| 12 g | 1 Tablespoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 57 g | 1/4 cup (57 g) unsalted butter, softened to room temperature |
| 54 g | 1/4 cup (60 ml) vegetable oil |
| 200 g | 1 cup (200 g) granulated sugar |
| 150 g | 3 large eggs |
| 240 g | 1 cup (240 g) sour cream |
| 9 g | 2 teaspoons vanilla extract |
| 225 g | 1 1/2 cups (about 225 g) small to medium fresh blueberries |
| 2 g | 1 teaspoon all-purpose flour, for tossing the blueberries |
| Additional blueberries, for topping | |
| Granulated sugar, for lightly sprinkling on top |
Method: 11 steps, published by omgchocolatedesserts.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.