Banana-Blueberry Muffins
Betty Crocker Kitchens · bettycrocker.com · 2004 · 12
Against 272 blueberry muffin recipes
Less fat than 90% of recipes and less egg than 83%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- Less fat than 90% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
- Less egg than 83% of recipes: 20% of the flour weight against the typical recipe's 33%.
- No salt at all, where 80% of recipes use some (most of those 0.5 to 1.3% of the flour weight).
- Fewer blueberries than 77% of recipes: 59% of the flour weight against the typical recipe's 80%.
Ingredients (9)
- 2/3 cup milk≈ 163 g
- 1/4 cup vegetable oil≈ 55 g
- 1/2 cup mashed very ripe banana (1 medium)≈ 113 g
- 1 egg≈ 50 g
- 2 cups Gold Medal™ all-purpose flour≈ 250 g
- 2/3 cup sugar≈ 133 g
- 2 1/2 teaspoons baking powder≈ 12 g
- 1/4 teaspoon ground nutmeg≈ 0.7 g
- 1 cup fresh or frozen (thawed and well drained) blueberries≈ 148 g
flour 250 gbatter 923 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.
- Blueberries59% · 20th percentile · median 80%
- Sugar53% · 23rd percentile · median 68%
- Fat22% · 9th percentile · median 40%
- Egg20% · 14th percentile · median 33%
- Dairy65% · 49th percentile · median 65%
- Leavening4.6% · 60th percentile · median 4.2%
- Salt0% · 10th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 18 to 20 minutes
- median 22 minutes
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