Lucky for me, I’ve already made these delicious blueberry muffins from Thomas Keller’s Bouchon Bakery cookbook.
I rarely say “the best” of anything and all that jazz, but this blueberry muffin is no ordinary blueberry muffin. It might be the best recipe I’ve tried. It’s, like, Thomas Keller and his team can do no wrong at all! Read the “Notes” section of the recipe below for some tips.
I’ve made two substitutions in all: 1) I used maple syrup in lieu of molasses for the batter; 2) I used muscovado sugar in lieu of regular sugar for the streusel. Although I’ve made these changes, the muffins turned out fine, with a nice, tender crumb and a deep flavour.
I’m keeping my post sweet and simple today. Just like these muffins that I’ve fallen in love with. I urge you to try the recipe and let me know how it turns out for you. I’m confident it is one of the best muffins out there.
|Blueberry Muffins with Almond Streusel||
- ~~ For the Blueberry Muffins ~~
- 180 grams (3/4 cup) frozen or fresh wild blueberries
- 10 grams (1 tablespoon) all-purpose flour +
- 86 grams (1/2 cup + 2 tbsp) all-purpose flour
- 109 grams (3/4 cup + 1-1/2 tbsp) cake flour
- 2.8 grams (1/2 + 1/8 tspn) baking powder
- 2.8 grams (1/2 + 1/8 tsp) baking soda
- 2.4 grams (3/4 tsp) sea salt
- 96 grams (3.4 oz) unsalted butter, at room temperature
- 96 grams (1/2 cup) granulated sugar
- 40 grams (2 tbsp) unsulfured blackstrap molasses [or substitute with maple syrup like I did]
- 54 grams (2-1/2 tbsp) honey, like clover
- 72 grams (about 1-1/2 large) eggs
- 1.2 grams (1/4 tsp) vanilla paste
- 57 grams (1/4 cup) buttermilk
- 150 grams (3/4 cup + 1 tbsp) Almond Streusel [see below for recipe]
- ~~ For the Almond Streusel ~~
- 60 grams (3/8 cup + 2 tbsp) all-purpose flour
- 60 grams (1/2 cup + 1 tbsp) almond meal / flour
- 60 grams (1/4 cup + 1-1/2 tbsp) granulated sugar or muscovado sugar [I used muscovado]
- 0.3 grams (1/8 tsp) kosher salt
- 60 grams (2 oz) cold, unsalted butter, cut into 1/4-inch pieces
- For the muffin batter: Toss the blueberries with the 10 grams of flour in a small bowl and place in freezer.
- Place remaining 86 grams of flour in a medium bowl. Sift the cake flour, baking powder, and baking soda. Add salt and whisk together.
- Place butter in the bowl of a stand mixer fitted with a 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 30 seconds, until just combined.
- Add the egg and vanilla paste, and mix for 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 remaining flour, 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 for up to 36 hours.
- To bake the muffins, preheat the oven to 425 F. Line the muffin pan with muffin papers, if using, and spray the papers with nonstick cooking spray.
- Remove the batter from the refrigerator and let it sit at room temperature for 5 to 10 minutes to soften.
- Stir in the frozen blueberries into the batter and spoon batter evenly into muffin papers, stopping about 3/8 inch from the top (about 140 grams each muffin). 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, and bake for 36 to 40 minutes, or until the topping is golden brown and a tester inserted in the centre comes out (pretty) clean. Set the pan on a rack to cool completely. Dust with powdered sugar, if desired.
- The muffins are best the day they are baked, but they can ve 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.
- To make the Almons Streusel Topping: Combine the all-purpose flour, almond flour, sugar, and salt in a bowl, and whisk to break up any lumps.
- Add the 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, about 15 to 30 minutes.
- Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.
- Makes about 220 grams (approximately 3-1/2 cups).
Thomas Keller suggests resting the batter overnight, or for as long as 36 hours, to allow the flour to hydrate (absorb liquid). Resting the batter also enhances flavour and gives better crumb. I absolutely stand by this! It really makes a difference in the muffins, elevating them into another level of deliciousness.