Go to the Recipe: Ultimate Blueberry Muffins
Holy crap!!! These look better than ANYTHING I've EVER seen!!!
Weekend project all set!
Uncalled for! 🤤
These look dooope. I would be curious how one could tweak this to make a raspberry version, maybe with white chocolate.
These looks amazing! One question: in the intro it says you bake low then blast hot at the end, but in the directions you bake hot then turn the oven down. Which method is correct?
Thanks for pointing that out! The recipe directions are correct—hot then moderate.
I love this recipe. These came out fantastic. I only had a standard home muffin pan (2.75") so I baked them at 425 for 5 minutes and then 325 for about 12 minutes. I also added a tiny bit of salt and malic to the glaze. Tempering on the stovetop was a great tip too. Thanks!
Hello Justin, in theory one should swap out the blueberry items for raspberry but I hadn't tested that quite yet. I will be working on more muffin recipes soon. And white chocolate raspberry is divine in muffins and scones.
I would like to make a batch using a sugar substitute. May I substitue Bocha Sweet 1 to 1, based on volume or weight?
Thank you.
Hello Jon, Bocha Sweet says that their product is a 1/1 substitute. 1/1 to me is equal parts by weight or by measure. Go for grams and let us know. I did not test any substitutes.
Can you recommend pre-depositing the batter into liners and freezing to bake later? If so, what timing, thawing, and baking differences would you suggest? Thanks!
I’m curious to know, what function does the olive oil serve in the recipe?
Looking forward to more muffin recipes! These turned out awesome.
Adding a little unsaturated fat to baked goods adds to tender texture when at room temperature.
What happened to the lemon juice that is in the list of ingredients at the top?? It’s not used in the recipe anymore?
It is used in step 10 for the icing.
Aaaah, skipped that in the first iteration of making this recipe 👍🏻 thanks for the quick reply!
The blueberry extract that I can find here (I'm not in the USA) is for drinks. Would that work?
Should be the same. Is it alcohol based?
Yes, it's alcohol based.
Made half-sized muffins to be a bit more diet friendly--only 100g of batter + 12g of streusel and dialed the bake time back to 22min. Still turned out spectacular...without so much guilt.
In the "sift dry experiences" step, how do you sift the kosher salt through a fine mesh strainer--I just end up with the salt in the strainer. I just toss it into the mixing bowl and that seems to work fine, but wondering if I am missing something?
That is the right way to do it. It is mostly to make sure there are no clumps with the powders or the flour
Recipe calls for malic acid. When is it added?
In Step 2 with berries and freeze dried powder.
Thanks for all your work, folks. Always enjoy ur content, recipes and the education u provide. 1 question: does the method change at all when baking from the fridge vs room temp batter?
Baking method and times remain the same. Bake until the muffins are done. If anything the chill adds a minute or two but the oven does a great job at cutting through the chilled batter.
Couldn't get anywhere near the vibrant purple color in either the batter or the icing, but the muffins tasted very good. Friends and I enjoyed them very much (I think i got one "best blueberry muffin ive ever had").
I had the same issue in Europe, the problem is most of the extracts here are FAR more potent than what you're using. Using 10 little drops was overpowering vs 6 grams it calls for. Of course you should always adjust for the ingredients you have but extracts vary so much that this should be called out and maybe a reliable method of how you might titrate them for a recipe.
They are absolutely not the same.
It may be relative to the user. Each brand will vary yes, and extract is like a concentration of flavor. Recipes are guidelines and will absolutely change when ingredients do. Once a recipe is made, with any change of ingredients, only then can the operator adjust the recipe for the next time they make it. There is no reliable way to adjust for extract strengths other than direct experience.
