Look no further! The out-of-this-world Bouchon Bakery Blueberry Muffins are the best you’ll ever have. If you love meltingly tender bakery style blueberry muffins with streusel topping, this will become your new go-to recipe. I promise.
(This recipe for Bouchon Bakery Blueberry Muffins was originally published in June 2015, but was updated with new photos and content in 2020).
I have eaten countless varieties of blueberry muffins in my life, and nothing has impressed me the way these do. They are so unique and truly outstanding. A perfect balance of flavor and an ideal muffin texture, pillowy soft and fruity with the perfect crust on top.
A tart, sweet burst of berry flavor is suspended within complexly sweet batter. Molasses and honey provide profound depth of flavor. The blackstrap molasses also contributes to the deep golden hue of the batter.
Meanwhile, the nutty, crumbly, buttery topping is the figurative cherry on the sundae. It compounds upon the buttery flavor of the muffin for a truly decadent result that is better than all the rest.
A few helpful notes before getting started
There are several aspects of these Bouchon Bakery blueberry muffins that set them apart. First, please note that because this is a bakery recipe, the measurements are quite exact and are provided in grams as well as volume measurements. Weight measurements will always be more accurate. If you have a digital scale, please use it, but volume measurements will work too.
Don’t be alarmed that this recipe (and other Bouchon Bakery recipes) call for eggs by volume or weight. Simply crack a couple eggs, beat them, and then measure out the specified amount. Easy peasy.
Plan to make your batter at least the night before you want to bake them. This is another reason I love this recipe. I can have freshly baked blueberry muffins with streusel topping bright and early with minimal effort that morning.
Bouchon Bakery uses frozen wild blueberries in their muffins because the wild blueberries have a lower water content. You can find frozen wild blueberries at Whole Foods and similar markets.
I use fresh blueberries for these muffins, and they work great for me. Wash the fresh blueberries well, drain, and then slightly dry them with a paper towel. Make sure they still have a bit of moisture on their exterior before tossing them with the flour. This will help the flour stick. Then freeze the flour-coated blueberries as directed in the recipe.
They need to be frozen to mix into the batter otherwise they will get squished, as the batter is quite thick after chilling. Coating the berries with flour and freezing them helps them remain suspended in the batter and prevents them from bleeding too much as they bake.
The recipe calls for all-purpose flour AND cake flour, but you may substitute additional all-purpose flour for the cake flour. I’ve made the recipe both ways, and both turn out delicious, so don’t fret if you only have all-purpose on hand.
How to make the BEST blueberry muffins
Toss your frozen blueberries with flour and freeze them (see my notes above or below the recipe in case you make this with fresh blueberries).
Combine the flours, baking powder, baking soda, and salt, and set aside.
In the bowl of your electric mixer, beat the room temperature unsalted butter until it’s very soft and smooth, the consistency of mayonnaise. Then add granulated sugar, and beat until fluffy. Add molasses and honey, and beat again.
Next add your eggs and vanilla paste followed by half the flour mixture. Add half the buttermilk, the remaining dry ingredients, followed by the remaining buttermilk.
Remove the bowl from the mixer and give it a good stir to ensure all the dry ingredients are combined into the batter. Transfer the batter to a covered container and refrigerate overnight.
Next, make the almost streusel topping. Combine all-purpose flour, almond flour (almond meal), sugar, and salt in a small bowl. Toss in cubes of cold butter, and then work the mixture with your fingertips, breaking the butter into pieces.
This should be similar to the technique to cut butter into pie or biscuit dough. When the mixture is nice and crumbly, transfer to a small covered container or zip-top bag, and refrigerate.
After chilling the batter overnight, even after resting at room temperature for a few minutes, the batter is quite firm. Carefully stir the prepared frozen blueberries into the batter. Preheat the oven and line muffin cups with muffin liners.
You will yield either 6 jumbo muffins, or approximately 13 standard muffins with this recipe. If you make standard muffins, make sure you divide the muffin liners evenly between 2 standard muffin pans (6 in one and 7 in the other).
Portion the batter into the cups. For scooping the muffin batter I use this Oxo ice cream scoop which is a #12 size, with a 2 1/2 fluid ounce capacity. I slightly scant scoop of this size is a good amount for a standard muffin cup. You’ll obviously need more for a jumbo muffin cup.
After portioning the batter into the cups, I suggest wetting your fingers and lightly pressing each muffin to help fill in the gaps and make room for the streusel topping. Divide the almond streusel evenly over the tops of the muffins.
Then simply bake until golden brown, and a toothpick inserted into the center of a muffin comes out clean.
Cool before serving, but honestly a warm muffin is quite delightful. I won’t judge you if you dig before they are completely cool! These muffins are best the day they are baked, but are still very delicious in the days following. Store in an airtight container.
Other muffin recipes you may like
- Bouchon Bakery Banana Muffins
- Bouchon Bakery Corn Muffins
- The Clinton St. Baking Company Banana Chocolate Chunk Muffins
- Sarabeth’s Bakery Pumpkin Muffins
- Plum-Almond Muffins
- Gingerbread Muffins
Leftover buttermilk? Use it in these recipes
- Thomas Keller’s Ad Hoc Buttermilk Fried Chicken
- Chicken and Dumplings
- Fried Green Tomato Benedict on Buttermilk Biscuits with Buffalo Hollandaise
- Pumpkin Waffles with Sour Cream and Toasted Pumpkin Seeds
- Honey Glazed Spago Cornbread
- Maple Buttermilk Custard Pie
- Pink Lemonade Cupcakes
I’m confident that these incredible Bouchon Bakery blueberry muffins will change your muffin game and your life.
What are your favorite muffins to make at home? Do you prefer jumbo or standard sized muffins? I would love to hear about your favorite recipes. Leave me a comment below, and please rate this recipe if you’ve tried it! Thank you!
Bouchon Bakery Blueberry Muffins
- 3/4 cup plus 3 tablespoons (180 grams) frozen wild blueberries
- 1/2 cup plus 3 tablespoons (96 grams) all-purpose flour
- 3/4 cup plus 1 1/2 tablespoons (109 grams) cake flour
- 1/2 plus 1/8 teaspoon (2.8 grams) baking powder
- 1/2 plus 1/8 teaspoon (2.8 grams) baking soda
- 3/4 teaspoon (2.4 grams) kosher salt
- 3.4 ounces (96 grams) unsalted butter, at room temperature
- 1/2 cup (96 grams) granulated sugar
- 2 tablespoons (40 grams) unsulfured blackstrap molasses
- 2 1/2 tablespoons (54 grams) clover honey
- 1/4 cup plus 1 1/2 teaspoons (72 grams) eggs
- 1/4 teaspoon (1.2 grams) vanilla paste
- 1/4 cup (57 grams) buttermilk
- 3 tablespoons (25 grams) all-purpose flour
- 3 1/2 tablespoons (25 grams) almond flour/meal
- 2 tablespoons (25 grams) granulated sugar
- Pinch kosher salt
- 1 3/4 tablespoons (25 grams) cold, unsalted butter, cut into 1/4-inch pieces
- For the batter: Toss blueberries with 1 tablespoon (10 grams) all-purpose flour in a small bowl, and place in the freezer.
- Place remaining 1/2 cup plus 2 tablespoons all-purpose flour (86 grams) in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add salt and whisk together.
- Place butter in a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it’s the consistency of mayonnaise.
- Add sugar and mix on medium-low speed for about 1 minute until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add molasses and honey and mix on low speed for about 1 minute to incorporate.
- Add eggs and vanilla paste and mix on low speed for about 30 seconds, until just combined. Add half the flour mixture and mix on low speed for 15 seconds, or until just combined. Add half the buttermilk and mix for 15 to 30 seconds to combine. Repeat with the remaining dry ingredients, followed by the remaining buttermilk.
- Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Transfer the batter to a covered container and refrigerate overnight, or up to 36 hours.
- For the almond streusel: Combine the all-purpose flour, almond flour, sugar and salt in a bowl and whisk to break up any lumps.
- Add butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butter before continuing.
- Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze up to 1 month. Use the streusel while it is cold.
- To bake the muffins: Preheat the oven to 425 degrees. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with nonstick cooking spray, or alternatively line 13 cups in two standard muffin pans (space them out between the pans) with paper liners. Remove the batter from the refrigerator and let it sit at room temperature for 5 minutes to begin to soften.
- Stir the blueberries into the batter and spoon batter evenly into the muffin papers, stopping about 3/8 inch from the top. Divide the streusel over the tops of the muffins.
- Place pan in the oven, lower the oven temperature to 325 degrees, and bake for 36 to 40 minutes for jumbo muffins, 28 to 32 minutes for standard muffins, or until the topping is golden brown and a skewer inserted into the center comes out clean. Set the pan on a cooling rack and cool completely.
Notes & Nutrition
- The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week. Defrost the muffins still in the container so any condensation will form on the outside of the container and not on the muffins. Place on a sheet rack and refresh in a 325-degree oven for about 5 minutes, if desired.
- Bouchon Bakery uses frozen wild blueberries in their muffins because the wild blueberries have a lower water content. You can find frozen wild blueberries at Whole Foods and similar markets. I use fresh blueberries for these muffins, and they work great for me. Wash the fresh blueberries well, drain, and then slightly dry them with a paper towel. Make sure they still have a bit of moisture on their exterior before tossing them with the flour. This will help the flour stick. Then freeze the flour-coated blueberries as directed in the recipe. They need to be frozen to mix into the batter otherwise they will get squished, as the batter is quite thick after chilling. Coating the berries with flour and freezing them helps them remain suspended in the batter and prevents them from bleeding too much as they bake.
- If you don’t have cake flour, you may substitute additional all-purpose in its place. I have made these muffins both ways, with a combination of all-purpose and cake flours, and only all-purpose and the results were good in either case.
- This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
- For scooping the muffin batter I use this Oxo ice cream scoop which is a #12 size, with a 2 1/2 fluid ounce capacity. I slightly scant scoop of this size is a good amount for a standard muffin cup.
- After dividing the muffin batter into the muffin cups, I like to use wet fingers (just run your hand under the faucet for a few seconds and then shake it off) to press down on the dough to flatten and fill the cups. This way your fingers won’t stick to the batter, you can ensure the cups are filled evenly (if you are spooning the batter instead of scooping with a uniform-sized scoop) and you can comfortably and evenly top the batter with almond streusel.
- Adapted from Bouchon Bakery
Servings 13.0 * calories 208 * Total Fat 9 g * Saturated Fat 5 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 25 mg * Sodium 169 mg * Potassium 128 mg * Total Carbohydrate 31 g * Dietary Fiber 1 g * Sugars 16 g * Protein 3 g
Servings 6.0 * calories 452 * Total Fat 19 g * Saturated Fat 11 g * Monounsaturated Fat 4 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 55 mg * Sodium 366 mg * Potassium 277 mg * Total Carbohydrate 67 g * Dietary Fiber 2 g * Sugars 35 g * Protein 5 g