Blueberry muffins with streusel topping

Ingredients (17)

• 340 g AP flour (2 ¾ cups)340 g
• 1 tbsp baking powder (3 tsp)≈ 14 g
• ¼ tsp sea salt≈ 1.5 g
• ½ tsp nutmeg≈ 1.3 g
• 280 g wild blueberries (200 g regular blueberries)280 g
• 2 tsp lemon zest≈ 4 g
• 150 g butter (10 ½ tbsp, melted)150 g
• 170 g sugar (¾ cup + 1 ½ tbsp)170 g
• 2 large eggs≈ 100 g
• 180 g sour cream (¾ cup. Buttermilk or yogurt or cream can be substituted for the sour cream)180 g
• 2 tsp vanilla extract≈ 8 g

Toppings and extras

Listed, but not counted in the percentages below.

• 60 g AP flour (½ cup, spoon and leveled)60 g
• 200 g brown sugar (1 cup)200 g
• Zest from 1 lemonn/a
• 115 g unsalted butter, chilled and cubed (1 stick)115 g
• Generous pinch of sea salt≈ 0.4 g
• 100 g chopped almonds (optional)100 g

flour 340 gbatter 1249 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.

• Blueberries82% · 55th percentile · median 80%
• Sugar50% · 18th percentile · median 68%
• Fat44% · 63rd percentile · median 40%
• Egg29% · 38th percentile · median 33%
• Dairy53% · 35th percentile · median 65%
• Leavening4.1% · 49th percentile · median 4.2%
• Salt0.4% · 35th percentile · median 0.8%

Oven

Temperature

375°F / 190°C

median 375°F

Time

15 to 20 minutes

median 22 minutes