Grammy's Kitchen · Blueberry Muffins · Homemade Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from www.bettycrocker.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 51% | 52% |
| total sugar | 91% | 83% |
| egg | 30% | 30% |
| leavener | 4% | 2% |
| salt | 1% | 1% |
| liquid | 56% | 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.
| 90 g | 3/4 cup Gold MedalTM All Purpose Flour |
| 100 g | 1/2 cup sugar |
| 57 g | 1/4 cup melted butter |
| 1 g | 1/8 teaspoon kosher salt |
| 240 g | 2 cups Gold MedalTM All Purpose Flour |
| 12 g | 1 tablespoon baking powder |
| 3 g | 1/2 teaspoon kosher salt |
| 200 g | 1 cup sugar |
| 184 g | 3/4 cup whole milk Greek yogurt |
| 57 g | 1/4 cup butter, melted |
| 54 g | 1/4 cup vegetable or canola oil |
| 100 g | 2 large eggs |
| 9 g | 2 teaspoons vanilla |
| 2 cups fresh or frozen blueberries |
Method: 6 steps, published by www.bettycrocker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.