Today on Good Food, Laura Avery interviews Elliot Rubin – co-owner of The Curious Palate – about what he’s doing with fresh blueberries right now. Elliot buys Pudwill Farm’s blueberries and uses them to make blueberry muffins and blueberry jam. Keep reading for The Curious Palate’s Blueberry Muffin Recipe…
The Curious Palate’s Blueberry Muffin
*This recipe makes 15 Texas Sized Muffins – which is a lot of muffins for the home baker. Try halving or even quartering the recipe if you’re making muffins at home.
1 pound butter
750 grams sugar
12 grams salt
70 grams milk solids (dry milk)
300 grams eggs
500 grams heavy cream
250 grams sour cream
1000 grams all purpose flour
120 grams baking powder
1 1/2 qts blueberries
Cream the butter and sugar in mixer.
Add wet ingredients.
Add sifted dry ingredients in 3 stages.
Mix until incorporated but do not over mix.
Fold in blueberries.
Portion batter in lined muffin tin 3/4 full.
Bake at 375F for 15-20 minutes.