We made it guys, day 5 of Blueberry Week! I’ve had so much fun putting together this week’s posts; hopefully you’ve discovered some new ideas that have you excited about using your summer bounty. Oh, and I really hope you’re not sick of blueberries yet. There were a few recipes that didn’t make this week’s cut that I’ll be sharing later this summer.
Today I thought we’d go classic with blueberry muffins, and just in time for you to enjoy them for breakfast this weekend! These aren’t just any old blueberry muffins, though, they’re from Thomas Keller’s Bouchon Bakery cookbook, and they are pretty darn fantastic. When Shane and I were in Vegas a few years ago we stopped by Bouchon Bakery for cupcakes, cookies and croissants, but didn’t try the muffins, and judging by the results of this recipe, I now realize that was a big mistake.
There are several things that make these some of the best blueberry muffins I’ve ever had. First, after the batter is made, it is refrigerated at least overnight. This allows the flour to absorb the liquid and results in a seriously moist and tender muffin. And while the rest period might seem like a pain, it’s actually kind of perfect because it means you can roll out of bed on Sunday morning, pour the batter into the pan and have freshly baked muffins in no time!
The muffins are absolutely packed with blueberries and have the most unique flavor thanks to the inclusion of a little molasses. It not only gives the muffins a darker, more caramel color, but adds that little something that really takes the flavor to the next level. Of course we can’t forget about the streusel topping – who doesn’t love a streusel topping?? Mine looks kind of sad and lacking, but only because I was gun-shy and didn’t top each muffin with enough before baking. Don’t be like me, load that streusel topping on! It’ll seem like SO much, but some will melt into the muffins and you’ll be glad you didn’t skimp. Even with the small amount on each of mine, the flavor came through and the slightly crunchy texture was a great complement to the tender muffin.
If you don’t already have a copy of the Bouchon Bakery cookbook, I can’t recommend it highly enough! I’ve tried a handful of recipes and each one has been better than the last. Totally worthy of a spot on your bookshelf π
Bouchon Bakery Blueberry Muffins
slightly adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel
{Note: The recipes in this book are given in both weight and volume measurements. I made the muffins using the weight measurements and would urge you to do the same for the best results. Also, the recipe makes way more streusel than you’ll need – either freeze the rest for another batch of muffins, or scale the recipe back to make only a third of it.}
Almond Streusel
120 g (3/4 cup plus 2 tablespoons) all-purpose flour
120 g (1 cup plus 1 tablespoon) almond flour/meal
120 g (1/2 cup plus 1 1/2 tablespoons) granulated sugar
0.6 g (1/4 teaspoon) kosher salt
120 g (4.2 oz, just over 8 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
Muffins
180 g (3/4 cup plus 3 tablespoons) frozen wild blueberries
96 g (1/2 cup plus 3 tablespoons all-purpose flour, divided
109 g (3/4 cup plus 1 1/2 tablespoons) cake flour
2.8 g (1/2 plus 1/8 teaspoon) baking powder
2.8 g (1/2 plus 1/8 teaspoon) baking soda
2.4 g (3/4 teaspoon) salt
96 g (3.4 oz, about 7 tablespoons) unsalted butter, at room temperature
96 g (1/2 cup) granulated sugar
40 g (2 tablespoons) molasses
54 g (2 1/2 tablespoons) honey
72 g (1/4 cup plus 1 1/2 teaspoons) eggs
1.2 g (1/4 teaspoon) vanilla extract
57 g (1/4 cup) buttermilk
To make the streusel: Whisk the all-purpose flour, almond flour, sugar, and salt together in a medium bowl. Add the butter and toss to coat with the dry ingredients, then cut it into them using a pastry cutter until the mixture resembles coarse meal. Transfer to an airtight container and refrigerate for at least 2 hours before using. The streusel can be made ahead – refrigerate for up to 2 days, or freeze for up to 1 month.
To make the muffins: In a small bowl, toss the frozen blueberries and 10 g (1 tablespoon) of the flour until the blueberries are coated. Place the bowl in your freezer.
Add the remaining 86 g of flour to a medium bowl. Sift the cake flour, baking powder, baking soda, and salt into the bowl and whisk to combine. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until it has a mayonnaise-like consistency. Mix in the sugar on medium-low speed until the butter-sugar mixture is fluffy. Add the molasses and honey, beating until well combined, and scraping down the bottom and sides of the bowl as necessary. Mix in the eggs and vanilla until just incorporated. Alternately add the dry ingredients and buttermilk in 2 additions each, beginning with the dry ingredients and finishing with the buttermilk.
Give the batter a final stir with a rubber spatula to ensure everything is combined, then cover the bowl and refrigerate at least overnight, or up to 36 hours.
When you’re ready to bake, preheat oven to 425 F. Line muffin pan with paper liners. Take the muffin batter from the refrigerator and allow to sit at room temperature for about 10 minutes so it’ll soften slightly. Grab the blueberries from the freezer, and add them to the batter, folding to incorporate. Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4 full. Top each muffin with about 2 tablespoons of the streusel.
Transfer the muffins to the oven, and immediately lower the oven temperature to 325 F. Bake for about 32 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for about 5-10 minutes, then remove them to the rack to cool completely.
Store in an airtight container at room temperature for 2-3 days.
Makes about 14 muffins
Gorgeous!!!
I was in NY a few weeks ago and REALLY wanted to try these muffins, but already bought a sticky bun and cookie!! SO happy you posted this recipe today! I can’t wait to try these! Great last post of blueberry week!
I made the Cook’s Country Best Blueberry Muffins and we loved them, but these look like they’re worth a try too. I had the Bouchon Bakery book from the library – everything in it looks fantastic!
I have loved blueberry week and these muffins are a great way to finish it out!
Whoa! these look incredible! I love big blueberry muffins. Wish I had this for breakfast today!
Blueberry week was so much fun! You hit them all out of the ball park and left me craving blueberries so much that I went and bought 4 pounds! Very excited to start using them!
Have a great weekend, Tracey!
Definitly convince! I want to try these:)
I could never be sick of blueberries! These look beautiful! Blueberry muffins are my favorite and Im always looking for bakery muffins at home! Cant wait to try these out next!!
These muffins are stunning! Love that almond streusel!! I “borrowed” someone’s Bouchon Bakery cookbook and I don’t want to give it back. π I just posted the chocolate chip cookies – wow!!
I’ve enjoyed blueberry week and sad to see it go. But these muffins are the perfect exit! Can’t wait to try them. I’ve never chilled muffin batter before but I do like the sound of having freshly baked muffins when you wake up the next morning 30 minutes.
Wow, I don’t think I have seen a blueberry muffin as packed with blueberries as these! They look great π
The tops of those muffins are aweseome!
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Tuesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
They look great. Im so glad you made them. I too have the bouchon cookbook and have tagged this recipe to make soon, now that I see how wonderful they are I will be making them soon.
Oh wow! These look so incredible π I adore blueberry muffins so I can’t wait to try this recipe!
I love learning new methods for baking from Thomas Keller…you just know they must make for spot-on perfect treats! I definitely don’t bake from Bouchon enough. I feel like i should make it a goal to make one recipe from there per month! And these look glorious. Really. The ULTIMATE blueberry muffin.
These look soooo good! I want to make these next weekend for my kids’ baptism celebration. Are these made in a standard size muffin pan? 32 minutes seems a bit longer than I was expecting for a muffin baking time, so I thought I’d ask about the muffin size. Thanks!
Just catching up on reading and I am pinning your blog posts away lol. These muffins look fabulous! I’ve never refrigerated muffin batter overnight before.
I wasn’t so sure about these muffins when they came out the oven…they didn’t rise correctly and looked kinda dry. I waited till the morning to try one and they are awesome! I cannot imagine how good the flavor would have been if I had actually followed all the “chill” time directions! such unique flavor. thabks for this recipe!
@TaraO: the original recipe baked them in giant muffin tins and had a baking time of around 40 minutes I think. I did make them in standard muffin tins though and 32 minutes was my baking time. A few reasons: the batter is starting colder than normal since it’s been in the fridge all night and these are baked at 325, while a lot of muffins are done at 350 or 375. That said, just keep an eye on them in case they bake a little more quickly in your oven. Hope you enjoy π
Yep. Making these tomorrow. The almond flour topping got me.
I’m calling these Bouchon “Fancy-pants” Blueberry Muffins…because the waiting seems only to serve to heighten anticipation…. like in those apocalyptic movie and all of the measuring is so precious. What do you do with 1/2 a beaten egg?!? Really?!? It went “down the hole” as we say in my house. But, I just took a batch of these fancy-panties out of the oven…and OMG! Precious anticipation does pay off.
Yes I used standard sized muffin tins. I used fresh blueberries and was a little afraid, but thought what the heck, they froze overnight anyway. 32 minutes was a little long…next time I’ll leave them 28 or 29 they are ever-so-slightly dry, but the blueberries and the topping make up for it. Even though your recipe said make 1/2 the topping, I made the full batch and used 2/3 of it on 15 muffins…so glad I did. Also, it took about 1/2 hour on the counter out of the fridge for the batter to become malleable enough to fold the blueberries in.
QUESTION: If I double this recipe, should I double the leavening too?
This looks like a make and hide from everyone else kind of treat π
You sold me! I will be trying these asap. I’ve had my eye on the Bouchon Bakery book for a while. Thinking I need to make it happen.
P.S. Love blueberry week! Though I’m seriously behind in commenting, I’ve seen all the tasty blueberry dishes. You can never have too many blueberry recipes!
Thank you, Tracey, for clarifying the baking time. The muffins were a huge hit! I believe it was about 29 minutes cooking time for me. They went so fast that I only got to eat one-will be making them again soon!
These are absolutely beautiful! I love blueberry muffins, and these look wonderful.