Bakery Style Lemon-Blueberry Muffins

Chris Scheuer · thecafesucrefarine.com · 2014 · 12

Against 272 blueberry muffin recipes

More sugar than 88% of recipes and more fat than 88%.

How it compares

Against the typical batch: the median of 272 blueberry muffin recipes, per 100 g of flour.

More sugar than 88% of recipes: 96% of the flour weight against the typical recipe's 68%.
More fat than 88% of recipes: 59% of the flour weight against the typical recipe's 40%.
Less leavening than 94% of recipes: 2.2% of the flour weight against the typical recipe's 4.2%, about half as much.
Less dairy than 83% of recipes: 39% of the flour weight against the typical recipe's 65%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

5 tablespoons butter (melted)≈ 71 g
½ cup sugar≈ 100 g
½ cup flour≈ 63 g
½ cup rolled oats (aka old fashioned oats)≈ 40 g
1/4 teaspoon salt≈ 1.5 g
2 cups all purpose flour≈ 250 g
1 ½ teaspoons baking powder≈ 7 g
½ teaspoon salt≈ 3 g
½ cup butter (softened)≈ 114 g
1 cup sugar≈ 200 g
2 large eggs≈ 100 g
½ cup buttermilk≈ 122 g
finely grated zest of 1 lemonn/a
1 teaspoon vanilla≈ 4.2 g
2 cups fresh or frozen blueberries (My favorites are the tiny wild blueberries available at most larger grocery stores.)≈ 296 g

Listed, but not counted in the percentages below.

flour 313 gbatter 1371 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 272 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: blueberries, sugar, fat, egg, dairy, leavening, salt.