Heidelbeer muffins
Original in German
ichkoche.at · 12
Against 272 blueberry muffin recipes
More leavening than 98% of recipes and less sugar than 86%.
How German blueberry muffin recipes differ from English ones →
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More leavening than 98% of recipes: 8.8% of the flour weight against the typical recipe's 4.2%, about twice as much.
- Less sugar than 86% of recipes: 45% of the flour weight against the typical recipe's 68%.
- Less egg than 83% of recipes: 20% of the flour weight against the typical recipe's 33%.
- No salt at all, where 80% of recipes use some (most of those 0.5 to 1.3% of the flour weight).
Ingredients (9)
- 2 Tasse(n) Weizenmehl≈ 250 g
- 1/2 Tasse(n) Zucker≈ 100 g
- 2 Backpulver≈ 22 g
- 8 EL Butter≈ 114 g
- 1 Eier≈ 50 g
- 3/4 Tasse(n) Milch≈ 183 g
- 1 Schote(n) Vanillen/a
- 1 1/2 Tasse(n) Heidelbeeren≈ 222 g
- 1 EL Zimt-Zucker≈ 13 g
flour 250 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.
- Blueberries89% · 62nd percentile · median 80%
- Sugar45% · 13th percentile · median 68%
- Fat45% · 69th percentile · median 40%
- Egg20% · 14th percentile · median 33%
- Dairy73% · 58th percentile · median 65%
- Leavening8.8% · 98th percentile · median 4.2%
- Salt0% · 10th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
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