BLUEBERRY MUFFINS WITH ALMOND STREUSEL
"Blueberry muffins are my favorite muffin, and this is a straightforward recipe except for the fact that we add molasses and use wild blueberries; we like the lower water content of the wild ones. Blueberries freeze well and are available in most grocery stores; look for frozen wild berries at Whole Foods and similar markets. We toss the berries with a little flour and keep them frozen until we are ready to add them to the batter; coating them with flour helps keep them uniformly suspended through the mixture. And their low water content and the fact that they are added to the batter frozen prevent them from bleeding too much into the batter as they bake, so they are a little more clear and distinct in the crumb. The muffins are topped with almond streusel, for more flavor and texture."
FOR THE MUFFINS:
3/4 cup plus 3 tablespoons (180 g) frozen wild blueberries
1/2 cup plus 3 tablespoons (96 g) all-purpose flour, divided use
3/4 cup plus 1 1/2 tablespoons (109 g) cake flour
1/2 plus 1/8 teaspoon (2.8 g) baking powder
1/2 plus 1/8 teaspoon (2.8 g) baking soda
3/4 teaspoon (2.4 g) salt
3.4 oz, about 7 tablespoons (96 g) unsalted butter, at room temperature
1/2 cup (96 g) granulated sugar
2 tablespoons (40 g) molasses
2 1/2 tablespoons (54 g) honey
1/4 cup plus 1 1/2 teaspoons (72 g) eggs
1/4 teaspoon (1.2 g) vanilla extract
1/4 cup (57 g) buttermilk
Almond Streusel Topping (recipe follows)
You'll need a 6-cup jumbo muffin pan and muffin papers.
TO PREPARE THE BATTER:
Toss the blueberries with the 1 tablespoon (10 grams) all-purpose flour in a small bowl, and place in the freezer.
Place the remaining 1/2 cup plus 2 tablespoons (86 grams) 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, until it is the consistency of mayonnaise.
Add the sugar and mix on medium-low speed for about 1 minutes, 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.
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 refrigerator overnight, or for up to 36 hours.
WHEN READY TO BAKE THE MUFFINS:
Preheat the oven to 425 degrees F (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.
Stir the blueberries into the batter and spoon the batter evenly into the muffin papers, stopping about 3/8-inch from the top (about 140 grams each). Sprinkle 30 grams/a generous 3 tablespoons of the streusel on top of each muffin.
Place the pan in the oven, lower the temperature to 325 degrees F, 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 desires.
The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or store in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.
FOR THE ALMOND STREUSEL TOPPING
Makes 3 3/4 cups (480 grams)
3/4 cup plus 2 tablespoons (120 g) all-purpose flour
1 cup plus 1 tablespoon (120 g) almond flour/meal
1/2 cup plus 1 1/2 tablespoons (120 g) granulated sugar
1/4 teaspoon (0.6 g) kosher salt
4.2 oz, just over 8 tablespoons (120 g) cold unsalted butter, cut into 1/4-inch pieces
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 1/8-inch and combing 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.
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.
Makes 6 jumbo muffins
Source: Bouchon Bakery by Thomas Keller
