Oatmeal-Whole Wheat Blueberry Muffins
Betty Crocker Kitchens · bettycrocker.com · 2003 · 12
Against 272 blueberry muffin recipes
More dairy than 98% of recipes and more fat than 87%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More dairy than 98% of recipes: 193% of the flour weight against the typical recipe's 65%, about 3 times as much.
- More fat than 87% of recipes: 58% of the flour weight against the typical recipe's 40%.
- More blueberries than 83% of recipes: 117% of the flour weight against the typical recipe's 80%.
- More sugar than 83% of recipes: 87% of the flour weight against the typical recipe's 68%.
Ingredients (11)
- 1 cup buttermilk≈ 244 g
- 1 cup old-fashioned oats≈ 80 g
- 1/3 cup vegetable oil≈ 73 g
- 1/2 cup packed brown sugar≈ 110 g
- 1 egg≈ 50 g
- 1/2 cup whole wheat flour≈ 64 g
- 1/2 cup Gold Medal™ all-purpose flour≈ 63 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1/4 teaspoon salt≈ 1.5 g
- 1 cup fresh or frozen (thawed and drained) blueberries≈ 148 g
flour 127 gbatter 841 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 272 recipes. Shaded: the middle half. Tick: the median.
- Blueberries117% · 84th percentile · median 80%
- Sugar87% · 84th percentile · median 68%
- Fat58% · 88th percentile · median 40%
- Egg40% · 60th percentile · median 33%
- Dairy193% · 99th percentile · median 65%
- Leavening4.7% · 62nd percentile · median 4.2%
- Salt1.2% · 73rd percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 minutes
- median 22 minutes
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