Corn & Blueberry Streusel Muffin


Send off the summer harvest, specifically blueberries, by working them into muffins with a recipe from chef Kevin Walsh. Whether you want to bake using the metric system like a true pastry chef or feel more comfortable keeping to cups and teaspoons, both measurements are outlined for you below. Whip up a batch to have on hand for grab-and-go weekday breakfasts or as fun brunch treat to serve guests when you’re looking to wow.


Yields: 6 large muffins


for the coriander streusel
  • 10 grams (2 teaspoons) coriander
  • 75 grams (1/3 cup) sugar
  • 65 grams (1/4 cup) brown sugar
  • 5 grams (1 teaspoon) salt
  • 125 grams (1/2 cup) masa flour
  • 125 grams (1/2 cup) cake flour
  • 135 grams (1/2 cup) cold butter
for the muffins
  • 135 grams (1/2 cup) butter
  • 260 grams (1 cup) sugar
  • 5 grams (1 teaspoon) salt
  • 55 grams (1/4 cup) fresh masa
  • 95 grams (1/3 cup) mashed blueberry
  • 2 eggs
  • 10 grams (2 1/2 teaspoons) vanilla extract
  • 140 grams (1/2 cup) milk
  • 140 grams (1/2 cup) all purpose flour
  • 35 grams (3 tablespoons) corn meal
  • 25 grams (2 tablespoons) masa flour
  • 15 grams (3 1/2 teaspoons) baking powder
  • 60 grams (1/4 cup) cake flour
  • 250 grams (1 cup) blueberries
  • 6 grams (1 1/2 teaspoons) cake flour


for the coriander streusel
  1. Toast coriander and crack with a mortar and pestle, set aside until cool.
  2. Combine all dries together.
  3. Cut cold butter into small cubes and mix with dries.
  4. Add in cooled cracked coriander.
  5. Pour into a food processor and process until you have gravel consistently.
  6. Alternatively, if you don’t have a food processor you can use a fork to combine.
  7. Store in fridge in an air tight container until ready to use. Will keep for a week or so.
for the muffins
  1. Cream butter, sugar, salt, and fresh masa.
  2. Add mashed blueberries to butter mix.
  3. Add eggs 1x1 scraping down bowl after each one.
  4. Mix vanilla and milk and add in two stages scraping down after each stage.
  5. Combine all dries (except the 2nd measurement of cake flour) and sift together.
  6. On low add dries in 2 stages.
  7. Mix just until almost together (do not over mix).
  8. Toss whole blueberries with the 6 grams of cake flour in a separate bowl and fold them into the mixture with a spatula keeping the mixture a little “chunky."
  9. Spray muffin tins with nonstick spray or use muffin cups and fill (usually for 4 ounces muffin cups, I go 140 grams (3/4 cup) of mixture).
  10. Top with Demerara sugar and coriander streusel.
  11. Bake at 375 on low fan for 18-20 minutes.
  12. Cool muffin on a rack.
  13. Cut and half and sear in a pan with butter until crispy.
  14. Serve with soft butter and flour de sel.

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