The Best Blueberry Muffins You’ll Ever Make

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I made the most incredible blueberry muffins recently and had to share the recipe!

The muffins were scrumptious!  You can’t just eat one!

Now, these muffins aren’t ones you can just whip up in the morning and put in the oven – you have to plan the night before.  The batter has to rest overnight.

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Then the next morning you can put them in the oven!  Yum, what’s not to love about warm muffins in the morning?  The recipe comes from the Bouchon Bakery book. The Bouchon Bakery book is a collection of recipes from chef Thomas Keller – of French Laundry fame. (He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants!).

This recipe actually calls for frozen wild blueberries.  We could not find frozen wild blueberries – just “plain” frozen blueberries.  The wild blueberries apparently have a lower moisture content and are smaller.  The standard frozen blueberries did just fine!

Blueberry Muffin Batter (makes 12 standard muffins or 6 jumbo muffins)

Ingredients

Frozen wild blueberries 180g (3/4cup + 3 tbsp)

All-purpose flour 10g (1 tbsp)

cake flour 109g (3/4cup +1 1/2tbsp)

Baking Powder 2.8g (1/2 + 1/8 tsp)

Baking Soda 2.8g (1/2 + 1/8 tsp)

Salt 2.4g (3/4 tsp)

Unsalted butter, room temperature 96g (3.4 ounces)

Granulated Sugar 96g (1/2 cup)

Unsulfured molasses 40g (2 tbsp)

Clover honey 54g (2 1/2 tbsp)

Eggs 72g (1/4 cup +  1 1/2tsp)

Vanilla paste 1.2g (1/4 tsp)

Buttermilk 57g (1/4 cup)

Almond Streusel 150g (3/4 cup + 1 tbsp) (recipe below)

Directions

1. Toss the frozen blueberries with the 10grams of all purpose flour in a small bowl, cover with lid and place in freezer.
2. Mix the 86g all-purpose flour, cake flour, baking powder, baking soda and salt in a separate bowl and whisk together. Set aside.
3. Place the butter in the bowl of a stand mixer and cream the butter until it is the consistency of mayonnaise.
4. Mix the sugar into the butter for about 1 minute until it is fluffy.
5. Add the eggs and vanilla and mix for 30 seconds until it is just combined.
6. Add half the flour mixture and mix until just combined.  Then add half the buttermilk and mix until just combined. Repeat with dry ingredients again, followed by the buttermilk.
7. Scrape the bottom of the bowl to incorporate any remaining dry ingredients.  Then transfer batter to a covered container and place in refrigerator overnight, for up to 36 hours.
8. The next morning, preheat over to 425 Standard.  Line your muffin pan with papers.  Remove the batter from the fridge and let it sit for 15 minutes until it is softened enough so you can mix in blueberries.
9. Remove the blueberries from the freezer and gently stir into the batter.  Spoon the batter into the muffin papers.  Sprinkle a generous amount of streusel on top of each muffin.
10. Place pan in oven and immediately lower temperature to 325F.  Bake for 25-35 minutes, until topping is golden brown and skewer comes out clean.
11. Remove from over and place on cooling rack and cool completely.  Muffins are best the day they are made but can be stored at room temp in sealed container for 3 days or frozen for 1 week.

Almond Streusel 

Ingredients

All-purpose flour 120g (3/4 cup + 2tbsp)

Almond Flour 120g (1 cup + 1tbsp)

Granulated sugar 120g (1/2 cup + 1 1/2 tbsp)

Kosher salt 0.6 g ( 1/4 tsp)

Cold unsalted butter, cut into 1/4 inch pieces 120g (4.2 ounces)

Directions for the streusel

1. Combine the dry ingredients together.
2. Add the butter and toss to coat the pieces.  Using your fingers, break the butter into tiny pieces about 1/8 inch in size.  Do not overwork the mixture – if butter becomes soft, put back in fridge to keep cool.
3. Transfer streusel to covered container and refrigerate for at least 2 hours before using.  Use streusel while it is cold.

My overall impression of the Bouchon Bakery book – many great recipes are in here!  However, like most French recipes, they require time and patience!

This book is not for novice bakers, but it is for those who are ready to move past your simple chocolate chip recipe.  Some of the recipes are challenging as well – perfect for more advanced bakers!

Also, I strongly recommend using weights for measuring your ingredients.  If you don’t have a food scale, I would not attempt to make these recipes because there is simply too much variation in the recipe if you use cups and tsp!

Next, I am excited to start baking bread from these recipes.  If you ever go to Bouchon Bistro or Bakery, I strongly recommend trying a baguette or pain d’epi as they are the best ones I’ve had outside of France!

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