Blueberry Muffins Shirl
This muffin recipe has been tested, re-tested, and baked literally hundreds of times in the bakeshops where I was pastry chef. It's a keeper! SG
YIELD: 12 LARGE MUFFINS - 130g (4.5 OZ) EACH
YIELD: 12 LARGE MUFFINS - 130g (4.5 OZ) EACH
Ingredients
- DRY INGREDIENTS:
- 480 grams bleached all-purpose flour 3 1/3 cups + 1 1/2 T
- 200 grams granulated sugar 1 cup
- 20 grams baking powder 4 tsp
- 5 grams fine sea salt 1 tsp
- LIQUID INGREDIENTS:
- 140 grams unsalted butter melted (2/3 cup + 2 tsp)
- 100 grams whole eggs 2 large
- 40 grams egg yolks 2 large
- 120 grams low-fat or whole milk plain yogurt 1/2 cup
- 120 grams sour cream 1/2 cup
- 100 grams buttermilk 1/3 cup + 1 T
- 10 grams vanilla extract 2 tsp
- BERRIES:
- 275 grams blueberries Fresh or IQF (2 cups)
- - If using IQF's scale blueberries ahead and keep frozen / Use frozen
- 1610 grams = Total 56 oz 3# 8 oz
- TOPPING:
- 90 grams extra fresh blueberries 2/3 cup
- - To "Stud" the tops after the muffins are scooped
- - Use fresh blueberries for the tops because frozen ones bleed too much
- Sanding sugar or sparkling sugar
- - To sprinkle on the tops after adding extra blueberries
Instructions
- PRE-HEAT OVEN TO 450°F.
- MIXING METHOD: "MUFFIN" METHOD = WET + DRY
- PREP MUFFIN PANS: Place muffin pan on half sheet pan. Line muffin pans withlarge 6" diameter paper liners. Just before scooping the batter, spray with a non-stick spray with flour.
- TO MIX: In a large mixing bowl, whisk together the DRY INGREDIENTS.
- In a medium mixing bowl, whisk together the LIQUID INGREDIENTS.
- Pour liquid ingredients into the center of the flour mixture. Fold together with rubber spatula until flour is half absorbed. Sprinkle the blueberries evenly over the top of the batter, then continue folding just until they are well incorporated and all the flour is moistened. Scrape the bottom of the bowl and fold in any loose flour.
- SCOOP MUFFIN BATTER: Use a #8 Gray Scoop - level. (1/2 cup).
- TOPPING: "STUD" the tops in a random fashion with the extra blueberries, then sprinkle generously with sanding sugar or sparkling sugar.
- TO BAKE: Pre-heat oven to 450°F
- Turn oven down to 425°F when the muffins go in and bake for 15 minutes.
- Rotate pan and turn oven down to 400°F to finish baking, another 15 - 17 M. Total baking time: 30 - 32 minutes. Bake until golden brown and a wooden skewer tests clean.
- To double-check doneness, use an instant thermometer to check the internal temperature, or use a digital thermometer with a probe, inserted into one of the muffins after about 20 minutes of baking when the crust if fully formed. Set the thermometer to beep @ 209°F.
- INTERNAL TEMPERATURE = 209° - 210° F.
- COOL: Let the muffins cool in the pans 5 -10 minutes only, then transfer to a cooling rack, or place them on top of the muffin pan to finish cooling. Make sure they sit flat and level to cool. Allowing them cool completely in the pan will cause them to sweat and stale faster.
Notes
This recipe was originally inspired by and adapted from a recipe in Cook's Illustrated Jan/Feb 1997. It was the first time I had ever seen yogurt used in a muffin recipe, but since then I have used it many times. However, I did change the original recipe to a blend of acidic dairy ingredients because I like the flavor complexity. Also, the leavening was converted to all baking powder from a combination of baking powder and baking soda, because soda creates an alkaline batter that tends to turn the blueberries a greenish-black color that I am not fond of.
Tried this recipe?Let us know how it was!
