Grammy's Kitchen · Blueberry Muffins · Easy Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from www.allrecipes.com
363 cooks on www.allrecipes.com rate it 3.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 30% | 52% |
| total sugar | 42% | 83% |
| egg | 21% | 30% |
| leavener | 3% | 2% |
| salt | 0% | 1% |
| liquid | 102% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup milk |
| 50 g | 1 large egg |
| 73 g | 0.33333334326744 cup vegetable oil |
| 240 g | 2 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 100 g | 0.5 cup white sugar |
| 0.5 cup fresh blueberries |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used melted butter in place of the oil, increased blueberries to 1 cup, increased sugar to 3/4 cup and also added a generous amount of lemon zest (which I add to everything I make with blueberries). First time I have made muffins in decades. These were light” — a cook, 5.0★
“I sifted the flour once, used cranberries, 1- 1/2teaspoon baking soda because I had expired baking powder. I mixed the batter until it was smooth and easy scoop (no longer thick). I baked at 350 with dark metal or aluminum! Turned out delicious and beautiful! ” — a cook, 5.0★