Design your own blueberry muffins

Flour

250 g, about 2 cups, makes one typical batch.

Start from a recipe

1. Blueberries

   200 g · 80%about 1 1/3 cups

   41%median 80%136%

   In the middle: 47% of recipes use more, 50% fewer.

   More berries means more moisture and a heavier muffin; tossing them in flour keeps them from sinking.

2. Sugar

   170 g · 68%about 3/4 cup

   35%median 68%105%

   In the middle: 48% of recipes use more, 50% less.

   Sugar keeps the crumb tender and moist; bakery-style muffins sit at the top of the range.

3. Fat

   100 g · 40%about 1/2 cup

   19%median 40%69%

   In the middle: 50% of recipes use more, 47% less.

   Oil gives a softer muffin that keeps; butter gives more flavor and a slightly drier crumb.

4. Egg

   85 g · 33%about 1 1/2 large eggs

   0%median 33%67%

   In the middle: 54% of recipes use more, 45% less.

   Eggs set the crumb and help the dome hold its shape.

5. Dairy

   165 g · 66%about 2/3 cup

   20%median 65%124%

   In the middle: 48% of recipes use more, 51% less.

   Milk, buttermilk, yogurt or sour cream thin the batter; the acidic ones give a more tender crumb.

6. Leavening

   11 g · 4.2%

   2.2%median 4.2%7.3%

   In the middle: 47% of recipes use more, 50% less.

   Muffins carry more leavening than a cake, which, with a hot oven start, pushes up the dome.

7. Salt

   2 g · 0.8%

   0%median 0.8%1.9%

   In the middle: 42% of recipes use more, 47% less.

   Salt balances the sugar and the tart berries.