Joghurt-Heidelbeer-Muffins
Original in German
GU · kuechengoetter.de · Für 12 Stück
Against 272 blueberry muffin recipes
More fat than 94% of recipes and more dairy than 91%.
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 fat than 94% of recipes: 68% of the flour weight against the typical recipe's 40%.
- More dairy than 91% of recipes: 114% of the flour weight against the typical recipe's 65%.
- No salt at all, where 80% of recipes use some (most of those 0.5 to 1.3% of the flour weight).
- Less egg than 80% of recipes: 23% of the flour weight against the typical recipe's 33%.
Ingredients (11)
- 150 g Heidelbeeren150 g
- 220 g Mehl220 g
- 2 TL Backpulver≈ 9 g
- 1 TL abgeriebene Zitronenschale≈ 4.9 g
- 150 g weiche Butter150 g
- 150 g Zucker150 g
- 1 Päckchen Vanillezucker8 g
- 1 Ei≈ 50 g
- 250 g Joghurt250 g
- 1 2er-Muffinblechn/a
- Fett für das Blechn/a
flour 220 gbatter 992 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.
- Blueberries68% · 33rd percentile · median 80%
- Sugar68% · 51st percentile · median 68%
- Fat68% · 95th percentile · median 40%
- Egg23% · 19th percentile · median 33%
- Dairy114% · 92nd percentile · median 65%
- Leavening4.2% · 51st percentile · median 4.2%
- Salt0% · 10th percentile · median 0.8%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.
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