Blueberry Muffins
Alton Brown · foodnetwork.com · 2015 · 12 muffins
Against 272 blueberry muffin recipes
Less egg than 92% of recipes and no salt, unlike 80%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- Less egg than 92% of recipes: 14% of the flour weight against the typical recipe's 33%, about half as much.
- No salt at all, where 80% of recipes use some (most of those 0.5 to 1.3% of the flour weight).
- Blueberries in the middle half of recipes: 63% of the flour weight against the typical recipe's 80%.
Ingredients (10)
- 12 1/2 ounces cake flour354 g
- 1 teaspoon baking soda≈ 6 g
- 2 teaspoons baking powder≈ 9 g
- Heavy pinch saltn/a
- 1 cup sugar≈ 200 g
- 1/2 cup vegetable oil≈ 109 g
- 1 egg≈ 50 g
- 1 cup yogurt≈ 245 g
- 1 1/2 cups fresh blueberries≈ 222 g
- Vegetable spray, for the muffin tinsn/a
flour 354 gbatter 1196 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.
- Blueberries63% · 28th percentile · median 80%
- Sugar56% · 28th percentile · median 68%
- Fat31% · 28th percentile · median 40%
- Egg14% · 8th percentile · median 33%
- Dairy69% · 55th percentile · median 65%
- Leavening4.3% · 53rd percentile · median 4.2%
- Salt0% · 10th percentile · median 0.8%
Oven
- Temperature
- 380°F / 195°C
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
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