Lemon Blueberry Muffins

Ingredients (19)

• 2 ½ cups all-purpose flour ((318g))318 g
• ½ teaspoon salt≈ 3 g
• 2 ½ teaspoons baking powder≈ 12 g
• ¼ teaspoon baking soda≈ 1.5 g
• ¾ cup granulated sugar ((170g))170 g
• 1 cup sour cream ((8oz))≈ 230 g
• ½ cup unsalted butter (melted and cooled (8t or 113g))113 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1 tablespoon lemon zest ( (about 1 lemon))≈ 6 g
• ¼ cup fresh lemon juice ((2oz) about 2 lemons)≈ 59 g
• 2 large eggs (lightly beaten)≈ 100 g
• 1 ½ cups fresh blueberries≈ 222 g

Toppings and extras

Listed, but not counted in the percentages below.

• 4 tablespoons unsalted butter (melted (56g))56 g
• ¾ cup all-purpose flour ((100g))100 g
• ⅓ cup granulated sugar ((74g))74 g
• 1 tablespoon fresh lemon juice≈ 15 g
• zest of 1 lemonn/a
• ½ cup powdered sugar ((60g))60 g
• juice of ½ a lemon ((more or less))n/a

flour 318 gbatter 1239 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.

• Blueberries70% · 35th percentile · median 80%
• Sugar54% · 24th percentile · median 68%
• Fat36% · 35th percentile · median 40%
• Egg31% · 41st percentile · median 33%
• Dairy72% · 57th percentile · median 65%
• Leavening4.1% · 49th percentile · median 4.2%
• Salt0.9% · 58th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 375°F

Time

15 minutes

median 22 minutes