Blueberry Muffins with Crumb Topping

Ingredients (13)

• 1.5 cups all-purpose flour ((212g))212 g
• 3/4 cup granulated sugar≈ 150 g
• 2 tsp baking powder≈ 9 g
• 1/4 tsp kosher salt≈ 1 g
• Zest of 2 meyer lemons ((or do zest of 1 orange plus zest of 1 lemon))n/a
• 1/3 cup unsalted butter (melted (about 5.33 tbsp))≈ 76 g
• 1 large egg≈ 50 g
• 2/3 cup buttermilk≈ 163 g
• 2 cups blueberries ((I use frozen))≈ 296 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1/2 cup all-purpose flour ((72g))72 g
• 1/2 cup sugar ((112g))112 g
• 1/2 tsp ground cinnamon≈ 1.3 g
• 1/4 cup butter (melted (salted or unsalted both work))≈ 57 g

flour 212 gbatter 957 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.

• Blueberries140% · 95th percentile · median 80%
• Sugar71% · 56th percentile · median 68%
• Fat36% · 36th percentile · median 40%
• Egg24% · 20th percentile · median 33%
• Dairy77% · 62nd percentile · median 65%
• Leavening4.3% · 53rd percentile · median 4.2%
• Salt0.5% · 39th percentile · median 0.8%

Oven

Temperature

375°F / 190°C

median 375°F

Time

28 to 30 minutes

median 22 minutes