Professional Cooks on Practical Cooking
Easy vs Expert Blueberry Muffin Recipes: Is it WORTH IT?
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Joy of Cooking
Ingredients
2 cups (250g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
(¼ teaspoon grated or ground nutmeg)
1 cup milk (235g) or cream (230g)
2 large eggs
½ cup (100g) sugar or packed light brown sugar
4 to 8 tablespoons (2 to 4 oz or 55 to 115g) unsalted butter, melted
1 teaspoon vanilla
1½ cups fresh or frozen blue-berries
streusel to top, if desired
Streusel
½ cup all-purpose flour
½ cup sugar
(½ teaspoon ground cinnamon)
(¼ teaspoon ground cardamom)
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
Bouchon Bakery
Ingredients
All-purpose flour
10 grams | 1 tablespoon
86 grams | ½ cup + 2 tablespoons
Cake flour
109 grams | ¾ cup + 1½ tablespoons
Baking powder
2.8 grams | ½+⅛ teaspoon
Baking soda
2.8 grams | ½+⅛ teaspoon
Salt
2.4 grams | ¾ teaspoon
Unsalted butter, at room temperature
96 grams | 3.4 ounces
Granulated sugar
96 grams | ½ cup
Unsulfured blackstrap molasses
40 grams | 2 tablespoons
Clover honey
54 grams | 2½ tablespoons
Eggs
72 grams | ¼ cup + 1½ teaspoons
Vanilla paste
1.2 grams | ¼ teaspoon
Buttermilk
57 grams | ¼ cup
Frozen wild blueberries
180 grams | ¾ cup + 3 tablespoons
Almond Streusel
All-purpose flour
60 grams
Almond flour/meal
60 grams
Granulated sugar
60 grams
Kosher salt
0.3 gram | ⅛ teaspoon
Cold unsalted butter, cut into ¼-inch pieces
60 grams
Professional Cooks on Practical Cooking
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