Whole Wheat Pumpkin Blueberry Muffins
Mel · melskitchencafe.com · 2015 · 12 Muffins
Against 272 blueberry muffin recipes
Less dairy than 91% of recipes and less fat than 84%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- Less dairy than 91% of recipes: 29% of the flour weight against the typical recipe's 65%, about half as much.
- Less fat than 84% of recipes: 27% of the flour weight against the typical recipe's 40%.
- Less leavening than 83% of recipes: 2.8% of the flour weight against the typical recipe's 4.2%.
- Less egg than 80% of recipes: 23% of the flour weight against the typical recipe's 33%.
Ingredients (12)
- 1 2/3 cups whole wheat flour (see note)≈ 213 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 1 teaspoon cinnamon≈ 2.6 g
- 1/4 teaspoon ground nutmeg≈ 0.7 g
- 1/4 teaspoon allspice≈ 0.7 g
- 1 cup canned pumpkin puree (not pumpkin pie filling)≈ 245 g
- 1/4 cup buttermilk (see note)≈ 61 g
- 4 tablespoons coconut oil or butter (melted)≈ 57 g
- 3/4 cup brown sugar (see note)≈ 165 g
- 1 large egg≈ 50 g
- 1 cup fresh or frozen blueberries≈ 148 g
flour 213 gbatter 952 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.
- Blueberries69% · 34th percentile · median 80%
- Sugar77% · 65th percentile · median 68%
- Fat27% · 15th percentile · median 40%
- Egg23% · 20th percentile · median 33%
- Dairy29% · 8th percentile · median 65%
- Leavening2.8% · 15th percentile · median 4.2%
- Salt1.4% · 84th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
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