Blueberry Muffins Bouchon Recipe - Galveston's Own Farmers Market Recipe Book

Ingredients

• For batter:
• 3/4 cup plus 3 tablespoons (180 grams) frozen wild blueberries
• 1 tablespoon (10 grams) all-purpose flour
• 1/2 cup plus 2 tablespoons (86 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) salt
• 3.4 ounces (96 grams) unsalted butter at room temperature
• 1/2 cup (96 grams) granulated sugar
• 2 tablespoons (40 grams) unsulfured blackstrap or dark molasses
• 2 1/2 tablespoons (54 grams) clover honey
• 1/4 cup plus 1 1/2 teaspoons (72 grams) eggs (or about 1 large egg)
• 1/4 teaspoon (1.2 grams) vanilla paste
• 1/4 cup (57 grams) buttermilk
• Almond Streusel Recipe (follows)
• Powdered sugar for dusting (optional)
• Almond Streusel Topping
• 3/4 cup plus 2 tablespoons (120) grams all-purpose flour
• 1 cup plus 1 tablespoon (120 grams) almond flour/meal
• 1/2 cup plus 1 1/2 tablespoons (120 grams) granulated sugar
• 1/4 teaspoon (0.6 grams) kosher salt
• 4.2 ounces (120 grams) cold, unsalted butter, cut into 1/4-inch pieces