I have exciting news!
Well, it’s really just exciting for me, but I’m going to share it with you anyway. I won!
I won this snazzy new apron in Aimmee’s giveaway!
Only problem: I didn’t want to make cookies. I feel a little shameful admitting that while wearing this apron. Aimmee would have made matching cookies and a cute little lemonade to match the matching cookies. Oh wait, she did do that. She is ridiculously adorable.
I’m just hungry.
What I did have was a ton of blueberries, and what I wanted to make was a batch of blueberry muffins.
After some research, I found multiple recipes (mostly from European blogs, oddly enough) singing the praises of Thomas Keller‘s Bouchon Bakery blueberry muffins. I found this review from Wee Eats particularly helpful, and went from that version of the recipe. I’m a huge fan of Keller’s other cookbooks (one day I’ll make it to his restaurants!) so I had complete faith that these would be the most amazing blueberry muffins I’d ever had. Actually, I just realized you can see that I have his other 3 cookbooks: Bouchon, The French Laundry, and Ad Hoc At Home. They’re under the big brass pig on top of the cabinet in the background of this apron pic. I’ve been dying to purchase Bouchon Bakery, but just never pulled the trigger. Definitely going to have to snag it after trying this recipe!
These muffins are amazing. The crunchy almond streusel is the perfect partner to the light, fluffy, sweet and tangy muffin. Keller’s recipe requires resting the batter overnight for the flour to fully absorb all the moisture and for to let all those flavors get married. I thought that it would be annoying (hello, I wanted instant blueberry gratification), but breaking it up actually made making these a piece of
cake muffin(?). I did it in a different order than Wee Eats and Keller, but you could literally do almost everything ahead of time (mix batter, make streusel, flour berries) and then mix and top and bake. You’d definitely impress the pants off some people.
for the batter:
– 3/4 cup all-purpose flour
– 3/4 + 1 1/2 Tablespoons cake flour (1 tablespoon = 3 teaspoons, FYI)
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon kosher salt
– 7 Tablespoons unsalted butter, softened
– 1/2 cup granulated sugar
– zest and juice of 1 lemon
– 2 Tablespoons unsulfured blackstrap molasses (I left this out)
– 3 Tablespoons tupelo honey
– 2 large eggs
– 1/2 teaspoon pure vanilla extract
– 1/4 cup buttermilk + 2 Tablespoons (reserved for post-batter resting)
– 1 heaping cup frozen blueberries (I froze my fresh ones, then rinsed prior to using)
– 1 Tablespoon all-purpose flour
– 3/4 cup all-purpose flour
– 1 cup almond flour
– 1/2 cup light brown sugar
– 1/4 teaspoon kosher salt
– 1 stick (8 Tablespoons) unsalted butter
In a medium bowl, whisk together the flours, baking soda, baking powder, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until pale. Scrape down the sides and add the sugar, continue beating until light and fluffy – about 2 to 3 minutes. Scrape down the sides and bottom of the bowl again, and add the lemon juice, zest, and honey (molasses too, if you’re using it) and continue beating to incorporate. Don’t worry if it’s looking like a cold, curdled mess at this point. It will be okay. Scrape down the bowl again, and add the eggs and vanilla and mix on low speed until combined (about 30 seconds).
Add the flour mixture and buttermilk alternatively (flour > buttermilk > flour > buttermilk > flour), mixing on low until just incorporated. Be extremely careful not to overmix the batter. Scrape down the bottom and sides of the bowl yet again, and then cover with plastic wrap and refrigerate overnight (or up to 36 hours). I mixed up the batter Monday after work, then started Day Two Tuesday after work.
Preheat your oven to 425 degrees.
Take the batter out of the fridge and set out to take the chill off while you make the streusel.
Make the streusel! Mix all the dry ingredients (all-purpose flour, almond flour, brown sugar, salt) in a medium bowl. Melt the butter in the microwave and stir into the dry ingredients with a fork until completely mixed. It will look like wet sand (see below).
Toss the berries with the Tablespoon of flour.
Line a muffin tin with paper cups. My leopard liners are Wilton from Wal-Mart, and the others are old, from Michael’s.
Add the reserved two Tablespoons of buttermilk to your batter and gently fold into the batter to loosen it up. Sprinkle the berries over the top of your batter and gently fold them in with a silicone spatula, using as few strokes as possible.
Using an ice cream scoop, scoop batter into the muffin cups. This batter ended up making me 16 small muffins, but it will also make 12 big muffins. I chose to spread the wealth a little bit.
Top each muffin with streusel, lightly pressing the streusel into the batter. Keller calls for up to 3 tablespoons per muffin… but follow your heart, man.
You could actually probably make these muffins sans streusel, I suppose… but I’m not sure I can be friends with someone who does something like that.
Place the pan of muffins in the oven and lower the temperature to 325 degrees. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. It will take right at 35 minutes on a dark pan, a little longer in an aluminum pan like this one. Cool completely on a wire wrack. Or burn your mouth eating them as soon as possible out of the oven. Whatevs.
These muffins are best served fresh, obvi. But they’ll stay good (in an airtight container) for up to 3 days.
Moral of the story? These muffins are unreal. And like Wee Eats said, they will change your life.