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Bouchon Bakery Blueberry Muffins
5 from 12 votes

Bouchon Bakery Blueberry Muffins

Bouchon Bakery Blueberry Muffins combine all-purpose and cake flours with frozen or fresh wild blueberries coated in flour and frozen to prevent bleeding during baking. Sweetened with both molasses and honey, the batter is creamed with butter and sugar, producing muffins with tender, moist crumb and bursts of blueberry flavor. An almond streusel topping adds crunch, making these muffins a balanced treat for breakfast or snack.

Prep Time
30 mins
Cook Time
30 mins
Chilling Time
8 hrs
Total Time
9 hrs
Servings: 13 standard muffins or 6 jumbo muffins
Calories: 208 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. For the batter: Toss blueberries with 1 tablespoon (10 grams) all-purpose flour in a small bowl, and place in the freezer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For the almond streusel: Combine the all-purpose flour, almond flour, sugar and salt in a bowl and whisk to break up any lumps.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 13 standard muffins or 6 jumbo muffins

Amount Per Serving

Calories 208

% 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.