Grammy's Kitchen · Blueberry Muffins · Sour Cream Blueberry Muffins
One of 39 blueberry muffins recipes we measured
It ranks #3 of 39 for sweetness perceived among the blueberry muffins recipes we compared. 2 cooks on www.livingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 45% |
| total sugar | 4% | 81% |
| egg | 0% | 31% |
| leavener | 6% | 3% |
| salt | 3% | 1% |
| liquid | 0% | 68% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 2 cups baking mix (Bisquick)3/4 cup sugar2 eggs1 cup (8 oz.) sour cream1 cup fresh or frozen blueberries |
Method: 6 steps, published by www.livingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“As always, Living on Dime can be relied on for simple, tasty recipes using ingredients I already have on hand. As we don't have biscuit mix in Australia, I used scone mix instead, and it worked just fine. Thanks!” — a cook, 5★
“Hi Jill; I made these muffins yesterday. We enjoyed them very much. Birdie” — a cook, 5★