Blueberry Muffins Recipe with Lemon Glaze

Ingredients (14)

• 2 large eggs (room temperature)≈ 100 g
• 1 cup granulated sugar≈ 200 g
• 1 cup sour cream≈ 230 g
• 1/2 cup extra LIGHT olive oil ((not extra virgin), or vegetable oil)≈ 109 g
• 1 tsp vanilla extract≈ 4.2 g
• 1/4 tsp sea salt≈ 1.5 g
• 2 cups all-purpose flour (*measured correctly)≈ 250 g
• 2 tsp baking powder≈ 9 g
• 2 tsp lemon zest (from 1 large lemon)≈ 4 g
• 2 Tbsp lemon juice (from 1 large lemon)≈ 30 g
• 1 1/2 cups fresh blueberries (rinsed and dried)≈ 222 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup confectioners sugar≈ 120 g
• 1 1/2 Tbsp fresh lemon juice ((use 1 1/2 to 2 Tbsp))≈ 22 g
• 1/2 tsp lemon zest≈ 1 g

flour 250 gbatter 1160 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.

• Blueberries89% · 62nd percentile · median 80%
• Sugar80% · 71st percentile · median 68%
• Fat44% · 60th percentile · median 40%
• Egg40% · 67th percentile · median 33%
• Dairy92% · 76th percentile · median 65%
• Leavening3.7% · 36th percentile · median 4.2%
• Salt0.6% · 43rd percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 375°F

Time

20 to 25 minutes

median 22 minutes