Whole Wheat-Blueberry Muffins

Betty Crocker Kitchens · bettycrocker.com · 2000 · 12

Against 272 blueberry muffin recipes

Less fat than 91% of recipes and less sugar than 87%.

How it compares

Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.

Less fat than 91% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
Less sugar than 87% of recipes: 45% of the flour weight against the typical recipe's 68%.
Less egg than 87% of recipes: 20% of the flour weight against the typical recipe's 33%.
Fewer blueberries than 81% of recipes: 59% of the flour weight against the typical recipe's 80%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 tablespoons packed brown sugar≈ 28 g
1/4 teaspoon ground cinnamon≈ 0.7 g
3/4 cup fat-free (skim) milk≈ 183 g
1/4 cup vegetable oil≈ 55 g
1/4 cup honey≈ 85 g
1 egg≈ 50 g
1 cup Gold Medal™ all-purpose flour≈ 125 g
1 cup Gold Medal™ whole wheat flour≈ 128 g
3 teaspoons baking powder≈ 14 g
1/2 teaspoon salt≈ 3 g
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw≈ 148 g

flour 253 gbatter 819 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 272 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.