There are several things that make these some of the best blueberry muffins I’ve ever had. First, after the batter is made, it is refrigerated at least overnight. This allows the flour to absorb the liquid and results in a seriously moist and tender muffin.
The muffins are absolutely packed with blueberries and have the most unique flavor thanks to the inclusion of a little molasses. It not only gives the muffins a darker, more caramel color, but adds that little something that really takes the flavor to the next level. Of course we can’t forget about the streusel topping – who doesn’t love a streusel topping?? Mine looks kind of sad and lacking, but only because I was gun-shy and didn’t top each muffin with enough before baking. Don’t be like me, load that streusel topping on! It’ll seem like SO much, but some will melt into the muffins and you’ll be glad you didn’t skimp. Even with the small amount on each of mine, the flavor came through and the slightly crunchy texture was a great complement to the tender muffin.
By Tracey
Bouchon Bakery Blueberry Muffins
slightly adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel
(Note: The recipes in this book are given in both weight and volume measurements. I made the muffins using the weight measurements and would urge you to do the same for the best results. Also, the recipe makes way more streusel than you’ll need – either freeze the rest for another batch of muffins, or scale the recipe back to make only a third of it.)
Ingredients:
Almond Streusel
- 120 g (3/4 cup plus 2 tablespoons) all-purpose flour
- 120 g (1 cup plus 1 tablespoon) almond flour/meal
- 120 g (1/2 cup plus 1 1/2 tablespoons) granulated sugar
- 0.6 g (1/4 teaspoon) kosher salt
- 120 g (4.2 oz, just over 8 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
Muffins
- 180 g (3/4 cup plus 3 tablespoons) frozen wild blueberries
- 96 g (1/2 cup plus 3 tablespoons all-purpose flour, divided
- 109 g (3/4 cup plus 1 1/2 tablespoons) cake flour
- 2.8 g (1/2 plus 1/8 teaspoon) baking powder
- 2.8 g (1/2 plus 1/8 teaspoon) baking soda
- 2.4 g (3/4 teaspoon) salt
- 96 g (3.4 oz, about 7 tablespoons) unsalted butter, at room temperature
- 96 g (1/2 cup) granulated sugar
- 40 g (2 tablespoons) molasses
- 54 g (2 1/2 tablespoons) honey
- 72 g (1/4 cup plus 1 1/2 teaspoons) eggs
- 1.2 g (1/4 teaspoon) vanilla extract
- 57 g (1/4 cup) buttermilk
Directions:
To make the streusel: Whisk the all-purpose flour, almond flour, sugar, and salt together in a medium bowl. Add the butter and toss to coat with the dry ingredients, then cut it into them using a pastry cutter until the mixture resembles coarse meal. Transfer to an airtight container and refrigerate for at least 2 hours before using. The streusel can be made ahead – refrigerate for up to 2 days, or freeze for up to 1 month.
To make the muffins: In a small bowl, toss the frozen blueberries and 10 g (1 tablespoon) of the flour until the blueberries are coated. Place the bowl in your freezer.
Add the remaining 86 g of flour to a medium bowl. Sift the cake flour, baking powder, baking soda, and salt into the bowl and whisk to combine. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until it has a mayonnaise-like consistency. Mix in the sugar on medium-low speed until the butter-sugar mixture is fluffy. Add the molasses and honey, beating until well combined, and scraping down the bottom and sides of the bowl as necessary. Mix in the eggs and vanilla until just incorporated. Alternately add the dry ingredients and buttermilk in 2 additions each, beginning with the dry ingredients and finishing with the buttermilk.
Give the batter a final stir with a rubber spatula to ensure everything is combined, then cover the bowl and refrigerate at least overnight, or up to 36 hours.
When you’re ready to bake, preheat oven to 425 F. Line muffin pan with paper liners. Take the muffin batter from the refrigerator and allow to sit at room temperature for about 10 minutes so it’ll soften slightly. Grab the blueberries from the freezer, and add them to the batter, folding to incorporate. Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4 full. Top each muffin with about 2 tablespoons of the streusel.
Transfer the muffins to the oven, and immediately lower the oven temperature to 325 F. Bake for about 32 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for about 5-10 minutes, then remove them to the rack to cool completely.
Store in an airtight container at room temperature for 2-3 days.
Makes about 14 muffins.
