Best 2 Chef Johns Blueberry Muffins Recipes

**Indulge in a Culinary Delight: Chef John's Blueberry Muffins with Variations**

Awaken your taste buds with Chef John's delectable blueberry muffins, a classic treat elevated to perfection. These muffins embody the essence of comfort and indulgence, boasting a moist, tender crumb studded with plump, juicy blueberries. Each bite offers a burst of sweet-tart flavor, complemented by a crispy, golden-brown crust. This recipe provides step-by-step instructions, ensuring success for bakers of all skill levels. Furthermore, explore creative variations that add a unique twist to the classic recipe, including a streusel topping, a lemon glaze, and a delightful combination of white chocolate and cranberries. Embark on a culinary journey with Chef John's blueberry muffins and discover the joy of homemade baked goods.

Let's cook with our recipes!

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Chef John's Blueberry Clafoutis image

This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 pint fresh blueberries
1 ¼ cups milk
⅔ cup white sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 pinch salt

Steps:

Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
Pour blueberries into prepared baking dish.
Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g

JORDAN MARSH'S BLUEBERRY MUFFINS

Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

Use fresh blueberries for the best flavor and texture.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
To prevent the muffins from sticking to the pan, grease or line the muffin cups with paper liners.
Fill the muffin cups about 2/3 full to prevent overflow.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Chef John's blueberry muffins are a delicious and easy-to-make treat. With their moist and tender crumb, sweet and juicy blueberries, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them. Whether you're serving them for breakfast, lunch, or a snack, these muffins are sure to be a hit.