Bakery Style Blueberry Muffins
Sarah | Broma Bakery · bromabakery.com · 2015 · 8 sky high muffins
Against 272 blueberry muffin recipes
More salt than 97% of recipes and more dairy than 83%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More salt than 97% of recipes: 2.4% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
- More dairy than 83% of recipes: 98% of the flour weight against the typical recipe's 65%.
Ingredients (11)
- 1 1/2 cups flour≈ 188 g
- 1 1/2 teaspoons of baking powder≈ 7 g
- 1/2 teaspoon baking soda≈ 3 g
- 3/4 teaspoon salt≈ 4.5 g
- 3/4 cup sugar≈ 150 g
- 5 tablespoons butter, room temperature≈ 71 g
- 1 large egg, room temperature≈ 50 g
- 3/4 cup non-fat greek yogurt≈ 184 g
- 2 teaspoons vanilla extract≈ 8 g
- 1 cup blueberries, fresh or frozen≈ 148 g
Toppings and extras
Listed, but not counted in the percentages below.
- Turbinado sugar, for sprinkling (optional)n/a
flour 188 gbatter 813 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.
- Blueberries79% · 47th percentile · median 80%
- Sugar80% · 71st percentile · median 68%
- Fat38% · 42nd percentile · median 40%
- Egg27% · 30th percentile · median 33%
- Dairy98% · 84th percentile · median 65%
- Leavening5.3% · 75th percentile · median 4.2%
- Salt2.4% · 98th percentile · median 0.8%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 5 minutes
- median 22 minutes
Keep exploring
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