Whole Wheat Blueberry Muffins
livewellbakeoften.com · 2014 · 12 muffins
Against 272 blueberry muffin recipes
Less fat than 78% of recipes.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- Less fat than 78% of recipes: 29% of the flour weight against the typical recipe's 40%.
- Egg in the middle half of recipes: 26% of the flour weight against the typical recipe's 33%.
Ingredients (11)
- 3/4 cup all purpose flour ((spoon and level to measure) )≈ 94 g
- 3/4 cup whole wheat flour≈ 96 g
- 2 tsp. baking powder≈ 9 g
- 1/4 tsp. salt≈ 1.5 g
- 1/2 cup milk ((any kind))≈ 122 g
- 1/4 cup oil ((coconut, vegetable, or canola work well))≈ 55 g
- 1 egg≈ 50 g
- 1/4 cup honey≈ 85 g
- 1/4 cup coconut sugar*≈ 55 g
- 1 tsp. vanilla extract≈ 4.2 g
- 1 cup blueberries (washed and patted dry + 1 tbsp. all purpose flour)≈ 148 g
flour 190 gbatter 719 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.
- Blueberries78% · 45th percentile · median 80%
- Sugar74% · 61st percentile · median 68%
- Fat29% · 21st percentile · median 40%
- Egg26% · 27th percentile · median 33%
- Dairy64% · 47th percentile · median 65%
- Leavening4.8% · 64th percentile · median 4.2%
- Salt0.8% · 52nd percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 15 to 18 minutes
- median 22 minutes
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