Grammy's Kitchen · Blueberry Muffins · Healthy Blueberry Muffins
One of 39 blueberry muffins recipes we measured
It ranks #38 of 39 for moistness among the blueberry muffins recipes we compared. 4 cooks on www.littlesweetbaker.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 50% | 52% |
| total sugar | 83% | 83% |
| egg | 45% | 30% |
| leavener | 5% | 2% |
| salt | 1% | 1% |
| liquid | 111% | 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.
| 220 g | 2 cups (220g) whole wheat pastry flour |
| 12 g | 1 Tbsp baking powder |
| 3 g | 1 tsp ground cinnamon |
| 3 g | 1/2 tsp salt |
| 109 g | 1/2 cup (125ml) avocado oil or extra-virgin olive oil |
| 170 g | 1/2 cup (125ml) maple syrup or honey |
| 100 g | 2 large eggs |
| 245 g | 1 cup plain Greek yogurt |
| 4 g | 1 tsp vanilla |
| 1 cup blueberries (fresh or frozen) | |
| 12 g | 1 Tbsp coarse raw sugar for sprinkling on top (optional) |
Method: 6 steps, published by www.littlesweetbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“They don't taste like your typical healthy muffin. They are soft and sweet and don't have that cardboard taste like most things made with whole wheat flour. Definitely making these again!” — a cook, 5.0★
“The outcome of muffin is hard on the surface and it did not raise, is it due to the egg as I did not add the egg? Should the egg be added in the step 3?” — a cook, 3.0★