Homemade Blueberry Muffins
Cindy Rahe · bettycrocker.com · 2025 · 12
Against 272 blueberry muffin recipes
More sugar than 83% of recipes and more fat than 78%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More sugar than 83% of recipes: 87% of the flour weight against the typical recipe's 68%.
- More fat than 78% of recipes: 49% of the flour weight against the typical recipe's 40%.
Ingredients (14)
- 3/4 cup Gold Medal™ All Purpose Flour≈ 94 g
- 1/2 cup sugar≈ 100 g
- 1/4 cup melted butter≈ 57 g
- 1/8 teaspoon kosher salt≈ 0.5 g
- 2 cups Gold Medal™ All Purpose Flour≈ 250 g
- 1 tablespoon baking powder≈ 14 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1 cup sugar≈ 200 g
- 3/4 cup whole milk Greek yogurt≈ 184 g
- 1/4 cup butter, melted≈ 57 g
- 1/4 cup vegetable or canola oil≈ 55 g
- 2 large eggs≈ 100 g
- 2 teaspoons vanilla≈ 8 g
- 2 cups fresh or frozen blueberries≈ 296 g
flour 344 gbatter 1416 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.
- Blueberries86% · 59th percentile · median 80%
- Sugar87% · 84th percentile · median 68%
- Fat49% · 78th percentile · median 40%
- Egg29% · 37th percentile · median 33%
- Dairy54% · 36th percentile · median 65%
- Leavening4% · 47th percentile · median 4.2%
- Salt0.7% · 46th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 25 minutes
- median 22 minutes
Keep exploring
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