Rhubarb Blueberry Muffins
Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 dozen
Against 272 blueberry muffin recipes
More salt than 99% of recipes.
How it compares
Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.
- More salt than 99% of recipes: 3.2% of the flour weight against the typical recipe's 0.8%, about 4 times as much.
- Fat in the middle half of recipes: 30% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 1/4 cup butter, softened≈ 57 g
- 3/4 cup sugar≈ 150 g
- 1 egg≈ 50 g
- 1/4 cup sour cream≈ 58 g
- 1-1/2 cups all-purpose flour≈ 188 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon salt≈ 6 g
- 1/3 cup milk≈ 81 g
- 1 cup fresh or frozen blueberries≈ 148 g
- 1 cup chopped fresh or frozen rhubarb≈ 237 g
flour 188 gbatter 983 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.
- Blueberries79% · 47th percentile · median 80%
- Sugar80% · 71st percentile · median 68%
- Fat30% · 26th percentile · median 40%
- Egg27% · 30th percentile · median 33%
- Dairy74% · 60th percentile · median 65%
- Leavening4.9% · 68th percentile · median 4.2%
- Salt3.2% · 100th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.
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