Just curious: if you don’t care for the Bouchon Pastries, why do you have the cookbook? I’ve never heard of/ been to said bakery, by the way.
Your previous Normcore post was so fun. I had no idea it was even a thing. Now I feel cool, just knowing what the cool kids agonize about.
I completely agree with you about Bouchon Bakery. I visited in NYC….it was nice, but not worth the expense and fuss – not to me at least. I had already bought their baking book based solely on reputation, maybe I’ll relook at their pastries.
So, yesterday I went up to our local farm to pick up our vegetable share and they had organic blueberries on sale in the freezer. I bought as many as I could fit in my freezer. I came home looking for something new to do with them….then this recipe appeared! How did you know?
These look delicious and I will make them later today. That said, I wish I had a square muffin pan. I like the looks of them in that shape.
I too feel so strongly about using weight not measurements when baking. In fact, if I am considering a new cookbook it is a deal breaker if the ingredients are only by volume. Thank you for this and also for publishing such an enjoyable and usable blog
So funny and true about the Bouchon cookbook! I felt that way about the Ad Hoc book. I’ve been to Bouchon Bakery in Vegas and NYC and enjoyed it, but I went to the Napa one last year and thought it was awful- like a factory line, order and get out.
Also glad to see I’m not the only one who constantly tries new recipes for banana bread. I’m also that way about chocolate chip cookies and granola.
I just made these! agreed on the streusel – I made half the amount as you suggested and still had plenty left over. I used all sorts of whole grain flours (kim boyce <3) and didn't rest the batter overnight, but they still turned out well. I got 12 standard-sized/not-jumbo-but-still-substantial muffins. thanks for sharing a great recipe, as always! that honey-molasses flavor has been on my mind since I popped into bouchon a few months ago.
I’ve been thinking about blueberry muffins a lot lately (probably because i have a stash of berries in the freezer). I’m intrigued by the molasses in these muffins. I like recipes where molasses adds some depth of flavor, but doesn’t overwhelm. (I will not eat a molasses cookie). How strong does the molasses flavor itself come through in the final product here? Also, will it be the end of the world if i use all AP flour? I don’t have any cake flour. Thanks!
Oh, this is like a 101 cookbooks blueberry cake that I’ve made a few times – you’re right, there’s just something about the molasses with the blueberries. But I just used the regular Grandma’s molasses I had in the pantry – no special trip to the co-op for something more organic & unsulphured, a la Ms. Swanson