Perfect Blueberry Muffins

Ingredients (11)

• 1/2 cup mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled)≈ 109 g
• 1 1/4 cup granulated sugar≈ 250 g
• 1 1/4 cups buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.)≈ 305 g
• 2 large eggs≈ 100 g
• 1 tsp vanilla extract≈ 4.2 g
• 1 tsp almond extract (substitute more vanilla if you prefer)≈ 4.2 g
• 2 1/2 cups all purpose flour≈ 313 g
• 2 tsp baking powder≈ 9 g
• 1/2 tsp baking soda≈ 3 g
• 1/2 tsp salt≈ 3 g
• 2 cups blueberries (I use heaping cups for extra juicy muffins.)≈ 296 g

flour 313 gbatter 1396 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.

• Blueberries95% · 68th percentile · median 80%
• Sugar80% · 71st percentile · median 68%
• Fat35% · 34th percentile · median 40%
• Egg32% · 43rd percentile · median 33%
• Dairy98% · 82nd percentile · median 65%
• Leavening3.9% · 45th percentile · median 4.2%
• Salt1% · 62nd percentile · median 0.8%

Oven

Temperature

375°F / 190°C

median 375°F

Time

30 minutes

median 22 minutes