Imagine somehow, somewhere there was a gang of muffins. Like a street gang. It wouldn’t be a very dangerous gang, but it would be a delicious one. And blueberry muffin would be the gang leader. There’s a reason it’s loved by, like, everyone. And if it doesn’t have streusel on top I don’t want to know about it.
What I’m really giving you is a great base muffin batter. Sure, today we’re adding blueberries, but you can add all kinds of other items instead (other fresh or frozen fruit, dried fruit, spices, chocolate, flavorings, etc.) to create muffin variations. We do this all the time at my kitchen at work!
The batter can be frozen and then thawed when you’re ready for some muffins. If you decide to freeze the batter, don’t add any blueberries (freezing the berries will make them mushy and soggy). Instead, add the blueberries after the batter is thawed just before you bake them.
In this recipe I call for pastry flour for the muffin batter, which is a lower protein/gluten variety than the all-purpose (AP) flour you can more commonly find. If AP is what you have, go ahead and use it, no one is going to spit your muffin out because you didn’t use pastry flour.
Lightly coat your blueberries in flour before adding them to your muffin batter. It will keep them from sinking to the bottom of the muffin during baking. I always use fresh blueberries, but you can use frozen too if you had to. If you do choose to use the frozen kind, just make sure to flour them more heavily than the fresh kind, as they leak a lot of water when they defrost.
In terms of baking time, my answer will always be “until they’re done.” I’m not trying to be a jerk, it’s just that there’s a lot of variables when baking. I always look for a toothpick to come out of the muffin about 90% clean. I rely on carry-over cooking – the residual heat in the pan that will continue to bake your product even after you remove it from the oven – to finish the job, so a toothpick that comes out completely clean is in my mind already a little over baked.
160g turbinado sugar sugar in the raw
265g all purpose flour
Dice your cold butter into ½” cubes (or thereabouts. no rulers required)
Combine all of the ingredients and mix in a stand mixer with a paddle attachment until it begins to coarsely bind.
3g vanilla extract or ½ bean
100g whole eggs about 2 eggs
165g whole milk
400g pastry flour
20g baking powder
168g vegetable oil
310g blueberries fresh
Combine and sift the pastry flour and baking powder.
Combine the whole milk, vegetable oil, vanilla and whole eggs, whisking until they are fully homogenized (that’s egghead for “mixed”)
Fold in your sifted dry ingredients.
Gently fold in the lightly floured blueberries.
Pipe or scoop your muffin batter into your baking mold. I like to use an ice cream scoop to easily portion equal amounts of batter. I’m not a fan of paper muffin cups so I simply coat my baking pan with butter than flour before adding my batter.