Blueberry Cornbread Muffin Recipe
baking-sense.com · 2020 · 12 muffins
Against 250 cornbread recipes
Less buttermilk than 96% of recipes and more sugar than 91%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- Less buttermilk than 96% of recipes: 48% of the flour weight against the typical recipe's 93%, about half as much.
- More sugar than 91% of recipes: 52% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
- Less cornmeal share than 85% of recipes: 40% of the flour weight against the typical recipe's 53%.
Ingredients (10)
- 5 oz Stone ground cornmeal (1 cup)142 g
- 7 ½ oz all purpose flour (1 ½ cups, see note)213 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon salt≈ 3 g
- 4 oz granulated sugar (½ cup)113 g
- 6 oz whole milk (¾ cup)170 g
- 2 ½ oz Honey (¼ cup)71 g
- 2 large eggs≈ 100 g
- 3 ½ oz vegetable oil (½ cup)99 g
- 12 oz blueberries (2 heaping cups)340 g
flour 354 gbatter 1265 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 250 recipes. Shaded: the middle half. Tick: the median.
- Cornmeal share40% · 14th percentile · median 53%
- Buttermilk48% · 3rd percentile · median 93%
- Fat28% · 44th percentile · median 29%
- Sugar52% · 92nd percentile · median 21%
- Egg28% · 33rd percentile · median 34%
- Leavening3.9% · 45th percentile · median 4.1%
- Salt0.8% · 21st percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 10 to 12 minutes
- median 25 minutes
Keep exploring
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