When we lived in California, there was a little french bakery down the street from work that made the BEST muffins. I mean seriously….to die for. I could eat a dozen without blinking an eye. Not saying I did….but I totally could. Totally. Since then, it’s been my mission to re-create them. My go-to muffin recipe (and the gluten-free one) is pretty darn good but nothing compared to these. I’m in blueberry heaven. Yummy!
And the best part? You make the batter the night before so in the morning – Voila! Fresh muffins with minimal effort and your family will think you went to French culinary school overnight.
french bakery blueberry muffins
adapted from bouchon bakery
1 pt french* blueberries (+1 Tbsp flour) *oops! I had “French” on the brain, I guess. This is supposed to say “fresh blueberries.” Fresh. Although, if you could come up with some French ones, that would probably be even better
1/2 C butter, room temperature
2/3 C pure cane sugar
1 Tbsp molasses
2 Tbsp honey
2 tsp vanilla
1 3/4 C flour
3 Tbsp corn starch
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 C buttermilk, room temperature
1/4 C raw sugar
5 Tbsp flour
2 Tbsp cold butter, cut into cubes
2 tsp cinnamon
1. Toss blueberries in 1 Tbsp flour and put in the freezer.
2. Beat butter and sugar together until light and fluffy.
3. Stir in molasses, honey, and vanilla. Beat in eggs one and a time.
4. Sift together dry ingredients and add to mixture a little at a time, alternating with buttermilk.
5. Mix until combined, cover and refrigerate overnight (You can make these up to 36 hours in advance. I know, right?!?!)
6. When you’re ready to bake, preheat oven to 425.
7. In small bowl, mix together topping ingredients using a fork. Set aside.
8. Fold blueberries into the batter and pour batter into prepared muffin tin, filling about 3/4 full.
9. Top with a heaping spoonful of topping and pop them in the oven.
10. Lower oven temperature to 350 and bake for 20-30 minutes or until toothpick inserted in the center comes out clean.
11. Bon Appetit!