Whole Wheat Blueberry Muffins

PJ Hamel · kingarthurbaking.com · 12 muffins

Against 272 blueberry muffin recipes

Fewer blueberries than 92% of recipes and no egg, unlike 93%.

How it compares

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

Fewer blueberries than 92% of recipes: 45% of the flour weight against the typical recipe's 80%.
No egg at all, where 93% of recipes use some (most of those 27 to 42% of the flour weight).
More dairy than 93% of recipes: 120% of the flour weight against the typical recipe's 65%.
Less fat than 88% of recipes: 24% of the flour weight against the typical recipe's 40%.

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

2 1/2 cups (283g) King Arthur Golden Wheat Flour283 g
1 cup (213g) light brown sugar or dark brown sugar, packed213 g
3/4 teaspoon table salt≈ 4.5 g
1 teaspoon baking powder≈ 4.6 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon ground cinnamon, optional≈ 1.3 g
1 cup (128g) blueberries, fresh or frozen, or [product-link]Blueberry Jammy Bits[/product-link]128 g
1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
1/3 cup (67g) vegetable oil67 g
1 1/2 cups (340g) buttermilk or plain yogurt, regular not Greek-style340 g

Listed, but not counted in the percentages below.

flour 283 gbatter 1049 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.