Blueberry Muffins

Blueberry Muffins

Source: Excerpted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright © 2012.

Delicious cupcakes with well defined blueberries within the crumb and sprinkled with Almond Streusels. A delight for any moment of the day.

Batter

Frozen Wild Blueberries – 180 grams (3/4 cups + 3 tablespoons)
All Purpose Flour – 10 grams (1 tablespoon)
All Purpose Flour – 86 grams (1/2 cup + 2 tablespoons)
Cake Flour – 109 grams (3/4 cups + 1 1/2 tablespoons)
Baking Powder – 2.8 grams (1/2 + 1/8 teaspoon)
Baking Soda – 2.8 grams (1/2 + 1/8 teaspoon)
Salt – 2.4 grams (3/4 teaspoon)
Unsalted Butter – 96 grams (3.4 ounces)
Granulated Sugar – 96 grams (1/2 cup)
Unsulfured blackstrap molasses – 40 grams (2 tablespoons)
Clover Honey – 54 grams (2 1/2 tablespoons)
Eggs – 72 grams (1/4 cup + 1 1/2 teaspoons)
Vanilla Paste – 1.2 grams (1/4 teaspoon)
Buttermilk – 57 grams (1/4 cup)
Almond Streusel – (recipe follows) 150 grams (3/4 cup + 1 tablespoon)

For the Batter:

Toss the blueberries with the 10 gram/1 tablespoon all-purpose flour in a small bowl, and place in the freezer.

Place the remaining 86 grams/1/2 cup plus 2 tablespoons all-purpose flour in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add the salt and whisk together.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it is the consistency of mayonnaise.

Add the sugar and mix on medium-low speed for about 1 minute, until mixture is fluffy. Scrape down the sides and bottom of the bowl. Add the molasses and honey and mix on low speed for about 1 minute to incorporate.

Add the egg and vanilla paste, and mix on low for about 30 seconds, until just combined.

Add half the flour mixture and mix on low speed for 15 seconds, or until just combined.

Add half the buttermilk and mix for 15 to 30 seconds to combine.

Repeat with the remaining dry ingredients that have settled there.

Transfer the batter to a covered container and refrigerate overnight or up to 36 hours.

To Bake the Muffins:

Preheat the oven to 425 F (218 C). Line the muffin pan with muffin papers, and spray the papers with nonstick cooking spray.

Remove the batter from the refrigerator and let it sit at room temperature for 5 minutes to begin to soften.

Stir the blueberries into the batter and spoon batter evenly into muffin papers, stopping about 3/8 inch from the top (about 140 grams each). Sprinkle 30 grams / a generous 3 tablespoons of the streusel on top.

Place the pan in the oven, lower the oven temperature to 325 F (162 C), and bake for 36 to 40 minutes, or until the topping is golden brown and a skewer inserted in the centre comes out clean. Set the pan on a rack and cool completely. Dust with powdered sugar if desired.

Almond Streusel Topping
All-purpose flour – 120 grams (3/4 cup + 2 tablespoons)
Almond flour/meal – 120 grams (1 cup + 1 tablespoon)
Granulated Sugar – 120 grams (1/2 cup + 1 ½ tablespoons)
Kosher Salt – 0.6 gram (1/4 teaspoon)
Cold unsalted butter cut into ¼ inch pieces
Combine the all-purpose flour, almond flour, sugar and salt in a bowl and whisk to break up any lumps.

Add butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butter before continuing.

Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze up to 1 month. Use the streusel while it is cold.

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