Blueberry Muffins
(Makes 6 jumbo muffins)
For batter:
3/4 cup plus 3 tablespoons (180 grams) frozen wild blueberries
1 tablespoon (10 grams) all-purpose flour
1/2 cup plus 2 tablespoons (86 grams) all-purpose flour
3/4 cup plus 1 1/2 tablespoons (109 grams) cake flour
1/2 plus 1/8 teaspoon (2.8 grams) baking powder
1/2 plus 1/8 teaspoon (2.8 grams) baking soda
3/4 teaspoon (2.4 grams) salt
3.4 ounces (96 grams) unsalted butter at room temperature
1/2 cup (96 grams) granulated sugar
2 tablespoons (40 grams) unsulfured blackstrap or dark molasses
2 1/2 tablespoons (54 grams) clover honey
1/4 cup plus 1 1/2 teaspoons (72 grams) eggs (or about 1 large egg)
1/4 teaspoon (1.2 grams) vanilla paste
1/4 cup (57 grams) buttermilk
Almond Streusel Recipe (follows)
Powdered sugar for dusting (optional)
For the batter: Toss blueberries with the 1 tablespoon all-purpose flour in a small bowl, and place in the freezer.
Place remaining 1/2 cup plus 2 tablespoons all-purpose flour in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add salt and whisk together.
Place butter in a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it’s the consistency of mayonnaise.
Add sugar and mix on medium-low speed for about 1 minute until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add molasses and honey and mix on low speed for about 1 minute to incorporate.
Add eggs and vanilla paste and mix on low speed 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, followed by the remaining buttermilk.
Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any 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 degrees. Line a 6-cup jumbo 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 the muffin papers, stopping about 3/8 inch from the top (about 140 grams each). Sprinkle 30 grams or a generous 3 tablespoons of the streusel on top of each muffin.
Place pan in the oven, lower the oven temperature to 325 degrees, and bake for 36 to 40 minutes, or until the topping is golden brown and a skewer inserted into the center comes out clean. Set the pan on a cooling rack and cool completely. Dust with powdered sugar if desired.
The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week. Defrost the muffins still in the container so any condensation will form on the outside of the container and not on the muffins. Place on a sheet rack and refresh in a 325-degree oven for about 5 minutes, if desired.
Almond Streusel Topping
(Makes 3 3/4 cups)
3/4 cup plus 2 tablespoons (120) grams all-purpose flour
1 cup plus 1 tablespoon (120 grams) almond flour/meal
1/2 cup plus 1 1/2 tablespoons (120 grams) granulated sugar
1/4 teaspoon (0.6 grams) kosher salt
4.2 ounces (120 grams) cold, unsalted butter, cut into 1/4-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.
This recipe makes about twice as much streusel as you will need to make 6 jumbo blueberry muffins. Just freeze the remaining streusel to use when you bake another batch of muffins.
Adapted from “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel
More Sweet Recipes From Thomas Keller: Ad Hoc Chocolate Chip Cookies
And: Ad Hoc’s Pineapple Upside-Down Cake
(Makes 6 jumbo muffins)
For batter:
3/4 cup plus 3 tablespoons (180 grams) frozen wild blueberries
1 tablespoon (10 grams) all-purpose flour
1/2 cup plus 2 tablespoons (86 grams) all-purpose flour
3/4 cup plus 1 1/2 tablespoons (109 grams) cake flour
1/2 plus 1/8 teaspoon (2.8 grams) baking powder
1/2 plus 1/8 teaspoon (2.8 grams) baking soda
3/4 teaspoon (2.4 grams) salt
3.4 ounces (96 grams) unsalted butter at room temperature
1/2 cup (96 grams) granulated sugar
2 tablespoons (40 grams) unsulfured blackstrap or dark molasses
2 1/2 tablespoons (54 grams) clover honey
1/4 cup plus 1 1/2 teaspoons (72 grams) eggs (or about 1 large egg)
1/4 teaspoon (1.2 grams) vanilla paste
1/4 cup (57 grams) buttermilk
Almond Streusel Recipe (follows)
Powdered sugar for dusting (optional)
For the batter: Toss blueberries with the 1 tablespoon all-purpose flour in a small bowl, and place in the freezer.
Place remaining 1/2 cup plus 2 tablespoons all-purpose flour in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add salt and whisk together.
Place butter in a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it’s the consistency of mayonnaise.
Add sugar and mix on medium-low speed for about 1 minute until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add molasses and honey and mix on low speed for about 1 minute to incorporate.
Add eggs and vanilla paste and mix on low speed 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, followed by the remaining buttermilk.
Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any 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 degrees. Line a 6-cup jumbo 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 the muffin papers, stopping about 3/8 inch from the top (about 140 grams each). Sprinkle 30 grams or a generous 3 tablespoons of the streusel on top of each muffin.
Place pan in the oven, lower the oven temperature to 325 degrees, and bake for 36 to 40 minutes, or until the topping is golden brown and a skewer inserted into the center comes out clean. Set the pan on a cooling rack and cool completely. Dust with powdered sugar if desired.
The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week. Defrost the muffins still in the container so any condensation will form on the outside of the container and not on the muffins. Place on a sheet rack and refresh in a 325-degree oven for about 5 minutes, if desired.
Almond Streusel Topping
(Makes 3 3/4 cups)
3/4 cup plus 2 tablespoons (120) grams all-purpose flour
1 cup plus 1 tablespoon (120 grams) almond flour/meal
1/2 cup plus 1 1/2 tablespoons (120 grams) granulated sugar
1/4 teaspoon (0.6 grams) kosher salt
4.2 ounces (120 grams) cold, unsalted butter, cut into 1/4-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.
This recipe makes about twice as much streusel as you will need to make 6 jumbo blueberry muffins. Just freeze the remaining streusel to use when you bake another batch of muffins.
Adapted from “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel
More Sweet Recipes From Thomas Keller: Ad Hoc Chocolate Chip Cookies
And: Ad Hoc’s Pineapple Upside-Down Cake
Cheers,
Rosa
Tami: Yes, I believe the donuts are included in the book.
Alicia: The cookie on the cover is the famous Nutter Butter at Bouchon Bakery. I can never resist getting one when I visit Yountville. The recipe is a little involved, but I hope to try my hand at it in the near future.
I am glad to have found your blog! I’m in the process of making the carrot muffins and am wondering about the oat streusel topping recipe. It calls for 107 grams of oats, plus 106 grams of wheat germ, but the actual volume quantities for both respectively are different by about one cup (it calls for 1/4 cup + 3.5 TBL wheat germ.) I always weigh my ingredients, but when weighing the wheat germ, 1/4 cup is only about 25 grams (give or take.) I would love it if you could look at the recipe and tell me what you think! I was going to make these for breakfast today but I don’t want to use 106 g wheat germ if I shouldn’t. Thanks for your advice!
I just attempted the Blueberry Muffins (they’re in the oven right now!), but was a bit perplexed about the batter. It was very thick when I finished it, out of the stand mixer. And then after removing it from the fridge this morning, it’s practically a paste – even after letting it sit out for awhile to warm up. Working the blueberries into the batter was difficult, and I was basically pressing chunks of paste into the cupcake papers, rather than spooning or pouring it in like you would a liquid batter. Any thoughts here? What was the consistency of the batter like for you from the mixer and the next day from the fridge??
Thanks!
You do know just about every time I read one of your posts I buy a book. I hope you work on commission! : )