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Carrot Blueberry Orange Muffins

Shirl Gard
YIELD: 12 LARGE MUFFINS - 140g (5oz) EACH, INCLUDING TOPPING
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Ingredients
  


  • DRY INGREDIENTS:
  • 350 grams unbleached all purpose flour 2 1/2 cups
  • 100 grams granulated sugar 1/2 cup
  • 100 grams light brown sugar 1/2 cup packed
  • 15 grams baking powder 1 T
  • 1 tablespoon ground cinnamon Korintje
  • 3/4 teaspoon fine sea salt

  • LIQUID INGREDIENTS:
  • 100 grams whole eggs lightly beaten with the yolks (2 large)
  • 20 grams egg yolks 1 large
  • 120 grams canola oil 1/2 cup + 1 T
  • 60 grams orange marmalade 3 T
  • 30 grams Orange Zest Purée 2 T (or: 1 T freshly grated orange zest)
  • 30 grams lemon juice 2 T
  • 10 grams vanilla extract 2 tsp

  • ADD-INS:
  • 350 grams grated carrots blotted dry before weighing (3 1/2 cups)
  • 150 grams blueberries fresh or frozen (1 heaping cup)

  • 1435 grams = Total 50 oz 2# 2 oz

  • TOPPING:
  • Turbinado Crumb Topping
  • Extra Fresh blueberries
  • - About 70g 1/2 cup to "stud" the tops of the muffins after the Crumb Topping is added. Fresh only: frozen bleeds too much.

Instructions
 

  • Preheat oven to 450º F. Line muffin cups with 6" paper liners and spray with non-stick spray with flour just before filling cups. Set muffin pan on half sheet pan.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon and salt.
  • In a separate bowl, whisk together the eggs, yolks, oil, orange marmalade, orange zest, lemon juice, and vanilla. Fold the liquids into dry ingredients until the flour is half absorbed.
  • Toss the "Add-ins" together in a bowl until evenly mixed. Scatter them over the muffin batter and continue folding until just barely mixed and all of the flour is absorbed.
  • Scoop into the prepared muffin cups, using a #10 ivory scoop (1/3 cup capacity).
  • Sprinkle the tops generously with the Turbinado Crumb Topping. Push the extra fresh blueberries randomly into the topping.
  • TO BAKE: Turn oven down to 425° F when the muffins go in and bake for 10 minutes. Then turn oven down to 400° F to finish baking: another 20-22 minutes. Rotate pan half way through baking. Total baking time 30-32 minutes, until golden brown and a wooden skewer tests clean.
  • Internal Temperature = 210°F - 212°F, if using a thermometer.
  • Cool in pans 5-10 minutes, then remove muffins to wire rack to continue cooking.
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