Blueberry muffins are all time favorites and apparently they are a favorite of Thomas Keller who owns the Bouchon Bakery in Yountiville California. Bouchon Bakery is really cute with lots of delicious baked goods but the lines to get into the place wrap around the block! Since I have the Bouchon Bakery Cookbook I decided to forgo the lines and make my own. It is important to note that you should really use wild blueberries in these muffins as their little size ensure that there will be blueberry in every bite.
These jumbo muffins are the perfect breakfast treat with their juicy blueberries and almond streusel topping. The recipe calls for 72 grams of eggs or 1/4 cup plus 1 1/2 teaspoon of eggs – this basically is a little over one large egg. So if you don't want to weigh out your eggs I think you will be okay with just using one. If you are weighing the eggs then beat them together (I used two eggs), strain them then weigh them for the recipe. You will have a little egg leftover. This batter needs to rest overnight allowing the flour to hydrate before baking. This process results in a very moist muffin with an enhanced flavor and better crumb. Here is how you can make your own.
You can find the entire recipe here.
Streusel: In a small bowl combine the all purpose flour, almond flour, sugar and salt. Add the butter, mixing into the flour with your fingertips. Place in fridge.
Blueberries: In a small bowl, toss the wild blueberries with 1 Tablespoon of all purpose flour and place in freezer.
Batter: Place remaining 1/2 cup plus 2 Tablespoons of all purpose flour into a medium bowl and whisk in the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitter with the paddle attachment beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Mix in the molasses and honey until incorporated. Mix in the eggs and vanilla paste until incorporated. Add half the flour mixture and mix for 15 seconds. Add half the buttermilk and mix for 15 seconds. Repeat with the remaining flour mixture followed by the remaining buttermilk. Transfer batter into a covered container and keep in the fridge overnight.
Assembly: In the morning, set out the batter on the counter so it can come to room temperature. Preheat oven to 425 degrees. Place muffin papers into tin and spray with Pam. Set aside.
When the batter is softened, mix in the frozen blueberries/flour mixture. Spoon the batter evenly between the the six cups. Top each muffin with 3 Tablespoons of the chilled streusel mixture. Place pan into oven then lower the temperature to 325 degrees and bake for 36 to 40 minutes. Cool completely before serving.