Gluten-Free Blueberry Muffins
Food Network · foodnetwork.com · 2015 · 12 servings
Against 272 blueberry muffin recipes
No egg, unlike 93% of recipes and more leavening than 95%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- No egg at all, where 93% of recipes use some (most of those 27 to 42% of the flour weight).
- More leavening than 95% of recipes: 7.6% of the flour weight against the typical recipe's 4.2%.
- Fewer blueberries than 86% of recipes: 53% of the flour weight against the typical recipe's 80%.
- More salt than 81% of recipes: 1.4% of the flour weight against the typical recipe's 0.8%.
Ingredients (11)
- 2 cups gluten-free all-purpose baking flour≈ 280 g
- 2 teaspoons baking powder≈ 9 g
- 2 teaspoons baking soda≈ 12 g
- 1 teaspoon kosher salt≈ 4 g
- 1 teaspoon xanthan gum≈ 4.9 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1/2 cup canola oil≈ 109 g
- 2/3 cup agave nectar≈ 208 g
- 2/3 cup rice milk≈ 163 g
- 1 tablespoon vanilla extract≈ 13 g
- 1 cup fresh blueberries≈ 148 g
flour 280 gbatter 953 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.
- Blueberries53% · 13th percentile · median 80%
- Sugar74% · 62nd percentile · median 68%
- Fat39% · 46th percentile · median 40%
- Egg0% · 3rd percentile · median 33%
- Dairy58% · 41st percentile · median 65%
- Leavening7.6% · 96th percentile · median 4.2%
- Salt1.4% · 84th percentile · median 0.8%
Oven
- Temperature
- 325°F / 165°C
- median 375°F
- Time
- 22 minutes
- median 22 minutes
Keep exploring
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