For those that have been following my blog for a while it comes as no surprise to you that I’m a bit of a blueberry muffin addict. I think this is my fourth post about said muffins.
But these muffins…these are different.
Let’s back up a bit.
I was driving home from a birthday party I had taken my oldest daughter to when it struck me, I don’t own a house. This isn’t the first time that, that thought has crossed my mind. There are days when I am jealous of those who go home to the same house everyday. A house that they have worked hard to pay for, that their children are growing up in. It seems like such a luxury.
I realize this is a first world issue because I do have a roof over my head and for the past two years I have come home to the same house. It’s not my house, but I have tried to make it as ‘home-y’ as possible. In 16 months we will pack it up and move again, to a new house which will not be mine and I will try, once again, to make it feel as ‘home-y’ as possible.
As I was pitying myself for not having a house to call my own my oldest daughter said, “Remember those big bugs in Hawaii?”
Kids, they always draw you back into reality.
If it was not for the life I live, for my husbands career, and our sense of adventure, we would not have had the experiences we’ve had. We would not have lived on O’ahu for 18 months, nor would we have spent 27 months enjoying sunny San Diego. I probably would never had ventured to Rhode Island and enjoyed Newport. Wherever the Navy takes us next, I probably would not have spent time there either. The last 7 years of my life have been an exciting adventure. I have seen things and gone places that many only dream of.
So…maybe I don’t want a house (I would like a bigger kitchen though).
How did I get to Blueberry Muffins all of that? Easy! Blueberry muffins are one of the things I associate with ‘home’. When I got home I set out in making the Blueberry Muffins out of Bouchon (I had some husbandly help). The batter has to be refrigerated overnight. I know, WHOA! These are some serious muffins. Good food requires patience.
This recipe only makes 6 muffins. 6 gigantic muffins. Giagantically delicious muffins.
See? Ginormous and yummy!
Adapted from “Bouchon Bakery” by Thomas Keller (OR in my house A.K.A. The man with the $100 english muffin pan)
3/4 cup plus 3 tablespoons (180 grams) frozen wild blueberries. I used Wyman’s…because they are from Maine and everything from Maine is delicious.
1 tablespoon (10 grams) all-purpose flour
1/2 cup plus 2 tablespoons (86 grams) all-purpose flour
3/4 cup plus 1 1/2 tablespoons (109 grams) cake flour
1/2 plus 1/8 teaspoon (2.8 grams) baking powder
1/2 plus 1/8 teaspoon (2.8 grams) baking soda
3/4 teaspoon (2.4 grams) salt
3.4 ounces (96 grams) unsalted butter at room temperature
1/2 cup (96 grams) granulated sugar
2 tablespoons (40 grams) unsulfured blackstrap molasses
2 1/2 tablespoons (54 grams) clover honey
1/4 cup plus 1 1/2 teaspoons (72 grams) eggs
1/4 teaspoon (1.2 grams) vanilla
1/4 cup (57 grams) buttermilk
Almond Streusel Topping
(Makes enough for two batches of muffins)
3/4 cup plus 2 tablespoons (120) grams all-purpose flour
1 cup plus 1 tablespoon (120 grams) almond flour
1/2 cup plus 1 1/2 tablespoons (120 grams) granulated sugar
1/4 teaspoon (0.6 grams) kosher salt
4.2 ounces (120 grams) cold, unsalted butter, cut into 1/4-inch pieces
For the batter:
Toss blueberries with the 1 tablespoon all-purpose flour in a small bowl, and place in the freezer (preferably in a bowl that will not break when frozen…I would never do anything like that…)
Place remaining 1/2 cup plus 2 tablespoons all-purpose flour 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.
Let’s be honest with each other. Weigh out the ingredients. Measuring cups all vary from cup to cup, if you weigh the ingredients you are insured to get the best possible result.
Make the streusel the night before!! Don’t be like me and wait until 5 minutes before baking.
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 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft (I repeat, DO NOT, it will explode); 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. It should be cold when you use it to top the muffins.
The next day:
Preheat the oven to 425 degrees. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with nonstick cooking spray. 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. Sprinkle a handful (a very scientific measurement) of the streusel on top of each muffin.
Place pan in the oven, lower the oven temperature to 325 degrees, and bake for 36 to 40 minutes, 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 (or don’t, they are your muffins, do as you like)
These are amazing (albeit a bit crumby). I love how all the flavors meld together and the Almond streusel just makes it a zillion times better than any other blueberry muffin. Blueberry muffins = pure home-y happiness.