Blueberry Muffins w/ Almond Streusel Topping

I'm telling you, I am loving this new baking book!  Bouchon Bakery - Thomas Keller & Sebastien Rouxel.

 

ENJOY!

Blueberry Muffins w/ Almond Streusel Topping

(Makes 6 jumbo Muffins or 12 Regular Muffins)

Muffin Ingredients:

3/4 cup plus 3 tablespoons (180 grams) - Frozen Wild Blueberries

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 (@ room temperature)

1/2 cup (96 grams) - Granulated Sugar

2 tablespoons (40 grams) - Unsulfured Blackstrap or Dark Molasses

2 1/2 tablespoons (54 grams) - Clover Honey

1/4 cup plus 1 1/2 teaspoons (72 grams) - Eggs (or about 1 large egg)

1/4 teaspoon (1.2 grams) - Vanilla Paste

1/4 cup (57 grams) - Buttermilk

Procedure:

1.  Toss blueberries with the 1 tablespoon all-purpose flour in a small bowl, and place in the freezer.

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.

2.  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.

3.  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.

4.  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.

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 up to 36 hours.

Baking the Muffin:

1.  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.

2.  Stir the blueberries into the batter and spoon batter evenly into the muffin papers, stopping about 3/8 inch from the top (about 140 grams each). Sprinkle 30 grams or a generous 3 tablespoons of the streusel on top of each muffin.

3.  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. Dust with powdered sugar if desired.

4.  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. 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 rack and refresh in a 325-degree oven for about 5 minutes, if desired.

Almond Streusel Topping

Ingredients:

(Makes 3 3/4 cups)

3/4 cup plus 2 tablespoons (120) grams - All-Purpose Flour

1 cup plus 1 tablespoon (120 grams) - Almond Flour/Meal

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)

Procedure:

1.  Combine the all-purpose flour, almond flour, sugar and salt in a bowl and whisk to break up any lumps.

2.  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; if it does, place the bowl in the refrigerator to harden the butter before continuing.

3.  Transfer the streusel to a covered container or re-sealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze up to 1 month. Use the streusel while it is cold.

4.  This recipe makes about twice as much streusel as you will need to make 6 jumbo blueberry muffins. Just freeze the remaining streusel to use when you bake another batch of muffins.

 

Blueberry Muffins

My mommy bought me blueberries.  Who doesn't love blueberry muffins in the morning, especially when it is made in a large muffin tin!  I came across this recipe from a book I have recently purchased.  It's a lovely book, hope you'll enjoy too!  Nothing beats classic recipes, it's the backbone in all desserts!!! (:

 

Blueberry Muffins

Adapted from: The Back in the Day Bakery Cookbook(Page 19)

By:  Cheryl & Griffith Day; Forwarded by:  Paula Deen

Ingredients:

2 Cups                    All Purpose Flour

1 Cup                      Granulated Sugar

1 Tbsp                    Baking Powder

1/2 tsp                   Fine Sea Salt

1/4 tsp                   Ground Cardamom

1/4 Cup                  Canola Oil

4 Tbsp                    Unsalted Butter, melted

1/2 tsp                   Pure Vanilla Extract

2 Large                   Eggs

3/4 Cup                  Whole Milk

1 Cup                      Fresh or Frozen Blueberries

1/4 Cup                  Coarse Sanding Sugar

Procedure:

1.  Position rack in the lower third of the oven and preheat the oven to 350°F.  Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2.  In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cardamom, until combined.

3.  In a separate bowl, whisk together the oil, butter, vanilla, eggs, and milk.  Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix until combined (do not overmix).  Gently fold in the blueberries, using a few strokes as possible.  (I usually like to coat my blueberries with flour beforehand so they do not sink all at the bottom of the batter).

4.  Scoop the batter into the muffin cups, filling them 2/3 full.  Sprinkle the tops with sanding sugar.

5.  Bake for 25-30 minutes, until the muffins are golden brown.    The tops should be firm to the touch and toothpick insert should come out clean.  Remove from the oven and let cool for 10 minutes.

6.  The muffins can be stored in an airtight container for up to 2 days.

Blueberry Muffins

Blueberry Muffins
 Yield:  18 Muffins

Ingredients:
13.5 oz - Whole Wheat Pastry Flour
1 tsp - Salt
2 tsp - Baking Powder                              
10 oz - Granulated Sugar
3 oz - Butter, @ room temperature    
3 Medium - Eggs
5 oz - Buttermilk
0.5 oz - Vanilla Extract
3 oz - Vegetable Oil                                  
12 oz - Blueberries                                   
3 oz - Coarse Sugar

Ginger Nectarine Muffins

Nectarines are in season!  Mmmm, trying to make a yummy breakfast for David (my other half).   This recipe is  adapted by a book called:  Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce.

The book called it Ginger Peach Muffins, but since I didn't have peaches, I used what I had in my fridge. I also didn't add the crystallized ginger in my batter because I had forgotten to pick those up from the grocery (possibly the reason the muffin did not taste sweet).  Happy Baking!

Ginger Nectarine Muffins

Serving:  9 Regular Muffins or 6 Jumbo Muffins

Nectarine Topping

1 – 2 small nectarine (or peaches), ripe but firm

1 Tbsp – Unsalted Butter

1 Tbsp – Honey

2 Tbsp + 1 Tsp – Grated fresh ginger

Dry Mix

1 Cup – Oat Flour (place oats in food processor)

¾ Cup – All Purpose Flour

½ Cup – Whole Wheat Flour

¼ Cup – Sugar

¼ Cup – Dark Brown Sugar

1 Tsp – Baking Powder

1 Tsp – Baking Soda

¾ Tsp – Kosher Salt

Wet Mix

3 ounce (¾ stick) – Unsalted butter, melted and cooled slightly

¾ Cup – Whole Milk

½ Cup – Sour Cream

1 – Egg

3 Tbsp – Finely chopped crystallized ginger

Procedure

1.        Place a rack n the middle of the oven and preheat to 350°F.

2.       Grate the ginger into a large bowl.  Some will be used for the topping and the rest for the batter.

3.       For the topping, halve the nectarine, remove the pit, and slice the halves into slices about ¼ inch thick.  Add the butter, honey, and 1 tsp of the grated ginger to a medium size skillet.  Place the skillet over a medium flame to melt the mixture, stirring to combine.  Cook until the syrup begins to bubble, about 2 minutes.  Add the nectarine, toss the pan to coat them with the syrup and set aside.

4.       Sift the dry ingredients into a large bowl, pouring ack into the bowl any grain or other ingredients that may remain in the sifter.  Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

5.       Scoop the batter into muffin pans.  The batter should be slightly moulded above the edge.  Toss the pan of nectarines to coat them with the pan juices.  Lay slices of nectarines over each of the muffins.  Spoon the pan juices over the nectarines.

6.       Bake for 24 – 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color, and edges of the nectarines are caramelized. 

Blueberry Cornmeal Muffins

I recently went to Whole Foods at the Pasadena store to buy some unsweetened shredded coconut for my Mom (she loves making Mochi). Whole Foods is one of the stores that carry affordable and high quality products/ingredients.  I love the idea of being able to purchase certain ingredients by the amount I prefer and there’s no fancy packaging involved (we save a lot with less packaging process).  Then, I came across with their cornmeal.  Cornmeal typically comes in different texture.  Our general grocery store usually carries the coarser texture.  Guess what I discovered in Whole Foods?  They carry a finer texture of cornmeal!  My dad recently bought fresh blueberries from his work and I came across this recipe my Professor had email me.  It is called, “Double Corny Blueberry Muffins.”  Since I do not have fresh roasted corn on hand, I simply doubled my blueberries.  I hope you enjoy the recipe adapted from Chef Robert Wemischner (www.robertwemischner.com).

Blueberry Cornmeal Muffins

Yield: 12 Muffins

For the light streusel topping:

4 ounces (3/4 cup) all-purpose flour

2 ounces (generous 1/4 cup) granulated sugar

2 ounces (1/2 stick) unsalted butter, cold, cut up into 1/2 inch cubes

1/2 t. ground cinnamon

Pinch salt

For the batter:

3.6 ounces (3/4 cup) – all-purpose flour 

3.6 ounces (scant cup) – cake flour

2.8 ounces (scant 1/2 cup) – yellow cornmeal

4 ounces (generous 1/2 cup) – granulated sugar

1/2 t. – salt

1 T. baking powder

2.4 ounces (1-1/2 large) – eggs

5.6 ounces (5/8 of a cup) – milk (whole or 2%, as desired)

Generous teaspoon pure vanilla extract

3 ounces (6 T.) – unsalted butter, melted

8 ounces (approximately 3/4 cup) – fresh blueberries, gently washed and dried

Preheat the oven to 375 degrees F.

Procedure:

1.        Sift altogether the dry ingredients, set aside.  In a separate bowl, mix all the wet ingredients together until well blended.  Pour the liquids into the dry ingredients and lightly but thoroughly mix until all of the dries are evenly moistened.  Do not overmix.  Fold in the blueberries and mix lightly to incorporate.  Use a number 24 Ice Cream Scoop and fill in the muffin pan with one scoop.

2.       Top each muffin with an equal quantity of the streusel. Place the muffins on a heavy sheet pan set onto an oven rack positioned about halfway from the bottom of the oven and bake for approximately 20-25 minutes, or until lightly golden brown. Test for doneness by inserting a skewer into the center of the muffin. If done, the skewer should come out clean.

Blueberry Muffins

David and I went shopping at Smart & Final Thursday after work to grab some frozen wings to watch the game.  There it was, the 18oz. box of fresh blueberries were on sale for $2.99 (Now that’s a bargain).  Hope you will  enjoy this as much as I did!

Blueberry Muffins
(12 Regular)

8 Tbsp – Butter

1 Cup; 2 Tbsp – Sugar

1 tsp – Vanilla Extract

2 – Whole Eggs

2 Cups – Flour

2 tsp – Baking Powder

¼ tsp – Salt

¼ tsp - Cinnamon

½ Cup – Milk

1 ½ Cups – Fresh Blueberries

Procedure

1.       Sift the flour, baking powder, salt and set aside.

2.      Creaming method:  Combine Butter and sugar with a paddle attachment.  Mix until the sugar and butter are creamy (3 minutes).

3.       Add the eggs one at a time follow by the Vanilla Extract.

4.       Add one 1/3 of the flour mixture alternating with the milk until combined smoothly.

5.       Fold in the fresh blueberries and scoop the batter into the pan w/ liners.

6.       Bake @ 375°F for 25 – 30 minutes.