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.
Agree that the bouchon bakery instructions are crazy meticulous sometime. I liked most of the recipes but wonder if I really need to bake eclairs at 3 separate temperatures…
I imagine the addition of molasses here is probably like an extra dose of concentrated brown sugar? They look so cute in their square molds!
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 can see why this recipe gets the thumbs up. Molasses is such a wonderful addition in baking and gives a lovely dark depth of flavour. I will be trying this out definitely!
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!
Molasses is my new favorite ingredient so I thank you for writing about thiw recipe. Earlier this year, I made joy the baker’s brown butter banana bread which also includes molasses. It’s divine!
And I totally agree about increasing the salt. So many recipes omit it or include such tiny amounts.
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
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J says:
June 6th, 2014 at 10:23 am
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.
Dana says:
June 6th, 2014 at 10:37 am
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.
Ileana says:
June 6th, 2014 at 10:50 am
It looks like gingersnap batter!
Dena@gatheringflavors says:
June 6th, 2014 at 11:03 am
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.
Thank you so much.
J.S. @ Sun Diego Eats says:
June 6th, 2014 at 11:27 am
Agree that the bouchon bakery instructions are crazy meticulous sometime. I liked most of the recipes but wonder if I really need to bake eclairs at 3 separate temperatures…
I imagine the addition of molasses here is probably like an extra dose of concentrated brown sugar? They look so cute in their square molds!
Pat Bagg says:
June 6th, 2014 at 12:11 pm
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
Lydia says:
June 6th, 2014 at 2:32 pm
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.
Laura@howtocookgoodfood says:
June 6th, 2014 at 2:37 pm
I can see why this recipe gets the thumbs up. Molasses is such a wonderful addition in baking and gives a lovely dark depth of flavour. I will be trying this out definitely!
ItalianGirlCooks says:
June 6th, 2014 at 4:09 pm
I like the addition of molasses…I also have this book…mainly for educational purposes, so I can do my own thing (baking).
rb says:
June 7th, 2014 at 11:09 am
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.
Lisa @ Garlic and Zest says:
June 11th, 2014 at 9:35 am
I love your square muffin tin. Mine is warped and old and typically “round”. I may have to rectify that. Muffins look great!
Emily K says:
June 11th, 2014 at 10:59 am
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!
joan says:
June 11th, 2014 at 12:26 pm
Molasses is my new favorite ingredient so I thank you for writing about thiw recipe. Earlier this year, I made joy the baker’s brown butter banana bread which also includes molasses. It’s divine!
And I totally agree about increasing the salt. So many recipes omit it or include such tiny amounts.
Tian says:
June 18th, 2014 at 12:29 pm
I think I am mostly inspired by the square muffins .. i am a crust girl – even bread ends keep me happy.
Kate says:
June 20th, 2014 at 2:26 pm
Those look good, but I’ll eat almond streusel on just about anything so I don’t know if I’m one to judge. Will give them a try this weekend!
Peter says:
June 28th, 2014 at 10:15 pm
These look so tasty! Now I have something to do with those blueberries I bought!
DebS says:
July 17th, 2014 at 7:52 pm
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
Kitten Bearden says:
October 9th, 2014 at 4:56 pm
You really should try blueberries in your banana bread. Never woulda thunk!
Bec says:
November 2nd, 2014 at 3:10 am
Droooool! They look amazing.