Lemon Blueberry Muffins

Ingredients (17)

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)219 g
• 1 teaspoon baking soda≈ 6 g
• 1 teaspoon baking powder≈ 4.6 g
• 1/2 teaspoon salt≈ 3 g
• 6 Tablespoons (85g) unsalted butter, softened to room temperature85 g
• 3/4 cup (150g) granulated sugar150 g
• 1 Tablespoon lemon zest≈ 6 g
• 2 large eggs, at room temperature≈ 100 g
• 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*120 g
• 1 and 1/2 teaspoons pure vanilla extract≈ 6 g
• 3 Tablespoons (45ml) milk*≈ 46 g
• 3 Tablespoons (45ml) fresh lemon juice≈ 44 g
• 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour*210 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1/3 cup (41g) all-purpose flour (spooned & leveled)41 g
• 2 Tablespoons (25g) packed light or dark brown sugar25 g
• 1 teaspoon lemon zest≈ 2 g
• 2 Tablespoons (28g) unsalted butter, melted28 g

flour 219 gbatter 1000 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.

• Blueberries96% · 70th percentile · median 80%
• Sugar69% · 52nd percentile · median 68%
• Fat39% · 44th percentile · median 40%
• Egg46% · 83rd percentile · median 33%
• Dairy76% · 61st percentile · median 65%
• Leavening4.8% · 64th percentile · median 4.2%
• Salt1.4% · 84th percentile · median 0.8%

Oven

Temperature

425°F / 220°C

median 375°F

Time

5 minutes

median 22 minutes