Grammy's Kitchen · Blueberry Muffins · The Best Blueberry Muffin
One of 39 blueberry muffins recipes we measured
from sugarspunrun.com
It ranks #38 of 39 for rise among the blueberry muffins recipes we compared. 180 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 53% | 52% |
| total sugar | 95% | 83% |
| egg | 24% | 30% |
| leavener | 5% | 2% |
| salt | 1% | 1% |
| liquid | 110% | 76% |
| flour strength | 1.0 | 1.0 |
| cornstarch | 8% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cup all-purpose flour |
| 200 g | 1 cup granulated sugar |
| 16 g | 2 Tablespoons cornstarch |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 57 g | 1/4 cup unsalted butter (melted) |
| 54 g | 1/4 cup avocado oil or vegetable oil or canola oil ((may substitute vegetable oil)) |
| 50 g | 1 large egg (room temperature preferred) |
| 4 g | 1 teaspoon vanilla extract |
| 230 g | 1 cup sour cream |
| 1 3/4 cup blueberries | |
| Coarse sugar for sprinkling (optional (may just use regular granulated sugar or omit entirely).) |
Method: 8 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are insanely delicious. They taste better than from the bakery. I actually did half chocolate chip and half of them blueberry. Absolutely amazing. I cannot wait to try more of your recipes. I asked my husband to try a bite of the blueberry batch and he a” — a cook, 5.0★
“I was never very excited about blueberry muffins until I tried your recipe. Your muffins are so, so good - I made them twice in a week and shared them with my neighbor. I admit that I sprinkled quite a bit of sugar on the tops to give them good, crunchy tops” — a cook, 5.0★