Blueberry Muffins

Notes:

note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes, if desired.

	180g Frozen wild blueberries
	96g All-purpose flour
	109g Cake flour
	2.8g Baking Powder (½ + ⅛ teaspoon)
	2.8g Baking Soda (½ + ⅛ teaspoon)
	2.4g Salt (¾ teaspoon)
	96g Unsalted Butter - Room Temperature
	96g Granulated Sugar
	40g Unsulfured blackstrap molasses
	54g Clover honey
	72g Eggs
	1.2g Vanilla Paste (¼ teaspoon)
	57g Buttermilk
	150g Almond Streusel (Separate Recipe)
	Powdered Sugar (Optional)
	Almond Streusel Topping
	120g Almond Flour
	120g All-Purpose Flour
	120g Granulated Sugar
	¼ tsp Kosher Salt
	120g Cold Unsalted Butter

1.	FOR THE BATTER
2.	Toss the blueberries with the 10 grams/1 tablespoon all-purpose flour in a small bowl, and place in the freezer.
3.	Place the remaining 86 grams/½ cup plus 2 tablespoons all-purpose flour in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add the salt and whisk together. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, warming the bowl as needed (see Pommade), until it is the consistency of mayonnaise.
4.	Add the 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 the molasses and honey and mix on low speed for about 1 minute to incorporate. Add the 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.
5.	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.
6.	TO BAKE THE MUFFINS
7.	Preheat the oven to 218°C (standard). Line the muffin pan with the 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.
8.	Stir the blueberries into the batter and spoon the batter evenly into the muffin papers, stopping about ⅜ inch from the top (about 135 grams each). Sprinkle 30 grams/a generous 3 tablespoons of the streusel on top of each muffin.
9.	Place the pan in the oven, lower the oven temperature to 162°C, and bake for 36 to 40 minutes, or until the topping is golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely. Dust with powdered sugar if desired.
10.	The muffins are best the day they are baked, but they can be 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.
11.	ALMOND STREUSEL TOPPING
12.	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 ¼ 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.
13.	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.

Rating

Ingredients

Instructions

Notes:

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