Gluten-Free Blueberry Muffins
Kelsey Dimberg · tasteofhome.com · 2024 · 1 dozen
Against 272 blueberry muffin recipes
More blueberries than 78% of recipes and less dairy than 78%.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More blueberries than 78% of recipes: 106% of the flour weight against the typical recipe's 80%.
- Less dairy than 78% of recipes: 44% of the flour weight against the typical recipe's 65%.
Ingredients (10)
- 1/2 cup butter, softened≈ 114 g
- 1 cup sugar≈ 200 g
- 2 large eggs, room temperature≈ 100 g
- 1/2 cup 2% milk≈ 122 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 cups gluten-free baking flour (with xanthan gum)≈ 280 g
- 2 teaspoons baking powder≈ 9 g
- 1/4 teaspoon salt≈ 1.5 g
- 2 cups fresh or frozen blueberries≈ 296 g
- Coarse sugarn/a
flour 280 gbatter 1126 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.
- Blueberries106% · 79th percentile · median 80%
- Sugar71% · 58th percentile · median 68%
- Fat41% · 51st percentile · median 40%
- Egg36% · 54th percentile · median 33%
- Dairy44% · 21st percentile · median 65%
- Leavening3.3% · 24th percentile · median 4.2%
- Salt0.5% · 39th percentile · median 0.8%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.
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