Blueberry Muffins

Susan Reid · kingarthurbaking.com · 12 muffins

Against 272 blueberry muffin recipes

Less fat than 94% of recipes and less dairy than 80%.

How it compares

Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.

Less fat than 94% of recipes: 19% of the flour weight against the typical recipe's 40%, about half as much.
Less dairy than 80% of recipes: 42% of the flour weight against the typical recipe's 65%.
Sugar in the middle half of recipes: 55% of the flour weight against the typical recipe's 68%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour270 g
1 1/2 teaspoons baking powder≈ 7 g
1/2 teaspoon baking soda≈ 3 g
1/2 to 3/8 teaspoon table salt, to taste≈ 3 g
1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature50 g
3/4 to 7/8 cup (149g to 174g) granulated sugar*149 g
2 large eggs≈ 100 g
2 teaspoons King Arthur Pure Vanilla Extract≈ 8 g
1/2 cup (113g) sour cream or yogurt, (full-fat will yield the most tender muffins)113 g
1 1/2 cups (213g) blueberries, fresh or frozen213 g

Listed, but not counted in the percentages below.

flour 270 gbatter 916 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 272 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.