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.
Corn & Blueberry Streusel Muffin
Details
Ingredients
- 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
- 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
Directions
- Toast coriander and crack with a mortar and pestle, set aside until cool.
- Combine all dries together.
- Cut cold butter into small cubes and mix with dries.
- Add in cooled cracked coriander.
- Pour into a food processor and process until you have gravel consistently.
- Alternatively, if you don’t have a food processor you can use a fork to combine.
- Store in fridge in an air tight container until ready to use. Will keep for a week or so.
- Cream butter, sugar, salt, and fresh masa.
- Add mashed blueberries to butter mix.
- Add eggs 1x1 scraping down bowl after each one.
- Mix vanilla and milk and add in two stages scraping down after each stage.
- Combine all dries (except the 2nd measurement of cake flour) and sift together.
- On low add dries in 2 stages.
- Mix just until almost together (do not over mix).
- 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."
- 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).
- Top with Demerara sugar and coriander streusel.
- Bake at 375 on low fan for 18-20 minutes.
- Cool muffin on a rack.
- Cut and half and sear in a pan with butter until crispy.
- Serve with soft butter and flour de sel.