Grammy's Kitchen · Blueberry Muffins · Ina Garten Sour Cream Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from inagartendishes.com
It ranks #4 of 39 for browning depth among the blueberry muffins recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 128% | 52% |
| total sugar | 56% | 83% |
| brown sugar share of total sugar | 12778% | 0% |
| egg | 4% | 30% |
| leavener | 2% | 2% |
| salt | 0% | 1% |
| liquid | 104% | 76% |
| fruit | 71% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| For the Muffins: | |
| 188 g | 1 1/2 cups (188g) all-purpose flour, spooned and leveled |
| 6 g | 1 1/2 tsp baking powder |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp fine sea salt |
| 113 g | 1/2 cup (1 stick / 113g) unsalted butter, at room temperature |
| 150 g | 3/4 cup (150g) granulated sugar |
| 100 g | 2 large eggs, at room temperature |
| 4 g | 1 tsp pure vanilla extract |
| 120 g | 1/2 cup (120g) full-fat sour cream, at room temperature |
| 210 g | 1 1/2 cups (210g) fresh blueberries, rinsed and patted completely dry |
| For the Topping (Optional): | |
| 25 g | 2 tbsp (25g) granulated sugar |
| 1 g | 1/4 tsp ground cinnamon |
Method: 10 steps, published by inagartendishes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.