Muffin ai mirtilli
Original in Italian
Flavia Imperatore · misya.info · 2010 · 12 muffin
Against 272 blueberry muffin recipes
More leavening than 90% of recipes and no salt, unlike 80%.
How Italian 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 leavening than 90% of recipes: 6.7% of the flour weight against the typical recipe's 4.2%.
- No salt at all, where 80% of recipes use some (most of those 0.5 to 1.3% of the flour weight).
- More egg than 76% of recipes: 42% of the flour weight against the typical recipe's 33%.
- Less sugar than 75% of recipes: 54% of the flour weight against the typical recipe's 68%.
Ingredients (9)
- 240 gr di farina240 g
- 130 gr di zucchero130 g
- 100 gr di burro100 g
- 2 uova≈ 100 g
- 150 ml di latte≈ 155 g
- 150 gr di mirtilli150 g
- 1 bustina di lievito16 g
- 1 cucchiaio di essenza di vaniglia≈ 13 g
- scorza di limonen/a
flour 240 gbatter 903 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.
- Blueberries63% · 27th percentile · median 80%
- Sugar54% · 25th percentile · median 68%
- Fat42% · 54th percentile · median 40%
- Egg42% · 78th percentile · median 33%
- Dairy65% · 48th percentile · median 65%
- Leavening6.7% · 91st percentile · median 4.2%
- Salt0% · 10th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 22 minutes
Keep exploring
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