Bouchon Bakery Blueberry Muffins
User Reviews
5
Bouchon Bakery Blueberry Muffins
Description
The recipe starts by tossing blueberries with a bit of flour and freezing them to help keep their shape and avoid color bleeding in the batter. The dry ingredients include a measured mix of all-purpose and cake flour, along with baking powder, baking soda, and salt. Butter and sugar are creamed to a light fluffy texture before adding molasses, honey, eggs, and vanilla paste. The dry ingredients and buttermilk alternate into the batter to maintain tenderness.
An almond streusel made from flour, almond flour, sugar, salt, and cold butter crumbles provides a textured topping. The muffins are filled with the batter topped with the streusel for a contrast between soft crumb and crunchy top. Using wild blueberries, commonly frozen, is traditional here but fresh berries can work when handled carefully as directed.
These muffins are best eaten the day they are baked but can keep well wrapped or frozen for up to a week. Freezing the berries coated in flour before mixing contributes to better distribution and appearance of blueberries in the muffins. This recipe yields muffins with balanced sweetness and moist, tender crumb texture suitable for morning meals or an afternoon snack.
Ingredients
Batter:
- ¾ cup plus 3 tablespoons blueberries 180 grams, wild, frozen
- ½ cup plus 3 tablespoons all-purpose flour 96 grams
- ¾ cup plus 1 ½ tablespoons cake flour 109 grams
- ½ plus ⅛ teaspoon baking powder 2.8 grams
- ½ plus ⅛ teaspoon baking soda 2.8 grams
- ¾ teaspoon salt 2.4 grams, kosher
- 3.4 ounces butter 96 grams, unsalted, at room temperature
- ½ cup granulated sugar 96 grams
- 2 tablespoons blackstrap molasses 40 grams, unsulfured
- 2 ½ tablespoons honey 54 grams, clover
- ¼ cup plus 1 ½ teaspoons egg 72 grams
- ¼ teaspoon vanilla paste 1.2 grams
- ¼ cup buttermilk 57 grams
Almond Streusel:
- 3 tablespoons all-purpose flour 25 grams
- 3 ½ tablespoons almond flour 25 grams or almond meal
- 2 tablespoons granulated sugar
- Pinch kosher salt
- 1 ¾ tablespoons butter 25 grams, cold, unsalted, cut into ¼-inch pieces
Instructions
- For the batter: Toss blueberries with 1 tablespoon (10 grams) all-purpose flour in a small bowl, and place in the freezer.
- Place remaining ½ cup plus 2 tablespoons all-purpose flour (86 grams) 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.
- For the almond streusel: 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 ⅛ 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.
- To bake the muffins: Preheat the oven to 425°F. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with nonstick cooking spray, or alternatively line 13 cups in two standard muffin pans (space them out between the pans) with paper liners. 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 ⅜ inch from the top. Divide the streusel over the tops of the muffins.
- Place pan in the oven, lower the oven temperature to 325°F, and bake for 36 to 40 minutes for jumbo muffins, 28 to 32 minutes for standard muffins, 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.
Notes
- For best results, use wild blueberries coated in flour and frozen before folding into the batter to prevent breaking and color bleeding.
- Fresh blueberries can be used by washing, drying slightly, then coating with flour and freezing before use.
- Muffins are best served the same day but can be stored at room temperature in a covered container for up to 3 days or frozen for up to 1 week.
- When reheating frozen muffins, place them on a rack in a 325°F oven for about 5 minutes to refresh texture.
- If cake flour is unavailable, substitute additional all-purpose flour; results remain good either way.
- Adjust salt quantities depending on whether kosher or table salt is used, as table salt is more concentrated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13standard muffins or 6 jumbo muffins
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1standard muffin | |
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 169mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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