Creamed batter, like Blueberry, Flaxseed & Yogurt Muffins, is fundamental in pastry, so it is an important skill to master since you’ll be using it later to make Lemon Sour Cream Pound Cake, other muffins, and cookies. See Notes below for the equipment list.
Chef's notes
If you are using fresh blueberries keep them at room temperature. If you are using frozen blueberries, scale and keep them in the freezer until ready to use.
Equipment:
Digital scale
Oven: convection, electric or gas
Microwaveable bowl, small
Microwave oven
Mixing bowl, medium
Rubber spatula, medium & large
Baking tray lined with parchment paper, black steel preferred
Whisk, medium
Sifter
Parchment paper
Stand mixer with a paddle attachment
Mixing bowl, large
Pastry bag, large
Muffin pan, 12 cavities
12-Baking liner or baking cup, tulip style optional
Sugar shaker or sifter
Cooling rack
Tulip muffin liners: https://www.amazon.com/s?k=baking+tulip+cups&ref=nb_sb_noss_1
Steps
1
Oatmeal Crisp Prep
Ingredients
40 g Honey
10 g Pastry flour or all-purpose flour
0.5 g Cinnamon powder
100 g Rolled oats
20 g Flaxseeds or other small seeds such as sesame seeds
0.5 g Fine sea salt or fine table salt
15 g Turbinado sugar or sugar in the raw or light brown sugar
To begin scale all of the ingredients precisely and bring to room temperature.
Preheat the oven to 310ºF (155ºC).
2
Combine the Ingredients
Warm the honey in the microwave for about 10 sec.
Mix all the dry ingredients for the oatmeal crisp in a bowl.
Add the honey and mix to incorporate.
3
Baking the Oatmeal Crisp
Spread the mixture on a baking tray lined with parchment paper.
Bake for 10 min. Then separate the pieces using your hands. Bake for another 10 min. Let it cool completely and set aside.
4
Making the Muffins
Ingredients
240 g Pastry flour or all-purpose flour
6 g Baking powder
250 g Unsalted European-style butter, 82% fat, room temperature
1 g Fine sea salt or fine table salt
10 g Vanilla paste or vanilla extract
200 g Fine turbinado sugar, sugar in the raw, or light brown sugar
200 g Whole eggs, room temperature
40 g Flaxseeds or other small seeds such as sesame seeds, toasted
150 g Greek yogurt, preferred yogurt, or sour cream
200 g Blueberries or other berries, wild, organic, fresh or frozen
Preheat the oven to 350ºF (175ºC).
Sift the flour and baking powder on parchment paper and set aside.
Cream together the butter and salt in a stand mixer bowl using a spatula. Then incorporate the vanilla.
Add the sugar on medium speed for about 3 min or until it is pale in color using the paddle attachment.
Mix half of the eggs on medium speed for 2 min. Scrape the bowl and mix the remaining eggs for another 2 min or incorporated.
Transfer the mixture into a bowl. Very gently fold in the flaxseeds and the flour mixture in three additions. Lastly, very gently, fold in the yogurt and mix for about 10 sec or until combined.
Transfer to a pastry bag.
5
Assemble and Bake
Ingredients
50 g Confectioners’ sugar for dusting
Pipe half of the batter equally into each paper cup.
Divide the blueberries among each muffin. Then pipe the remaining batter on top.
Generously cover the top with oatmeal crisp then heavily dust with confectioners’ sugar.
Bake for 30-35 min. Let cool and unmold on a cooling rack.
Storage: Muffins are best fresh or have a one day shelf life at room temperature or refrigerate for 2 to 3 days. Freeze baked muffins tightly wrapped in plastic or in an airtight container for up to 1 month. To defrost, place them wrapped in the refrigerator overnight. Then unwrap and stagger them on a baking tray. Flash bake in a preheated 400°F (200°C) oven for about 2 minutes.
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