Bouchon Bakery Blueberry Streusel Muffins

This was the best blueberry muffin I've ever had.  I'm so glad I tried this one out from the Bouchon cookbook.  Of course I had to reduce the sugar (and they still tasted sweet to us!!), and I used coconut oil when I ran out of butter, and I don't keep milk in the house... you know how it is.

The batter rests in the fridge for overnight or up to 36 hours (the book says it  improves moisture of finished muffins, and gives a better crumb texture-- and judging by the results I'd say they were right!!).  Theoretically if you have 1 hour to spare in the morning you could get these ready for brunch/breakfast snack?

The streusel topping reminds me of Mexican breads and Japanese melon-pan where a cookie mixture is layered over the top of the bread, and scored into a pattern.  Here the cookie mixture is crumbled over the top, giving two textures and colors.  I had leftover streusel so I used that as crumb crust on a berry pie.

The real danger is eating just one a day.  My strategy: put the rest in a freezer bag in the freezer, then put the muffin you intend to eat on a pretty plate, sit down with some tea and enjoy. (and then the rest of the pan isn't sitting there calling to you once you've finished your muffin!)

DAY BEFORE OR 36 HOURS BEFORE:
Whisk together dry ingredients:
86 g whole wheat white flour
109 g cake flour
1/2 + 1/8 tsp baking powder
1/2 + 1/8 tsp baking soda
3/4 tsp fine salt

Beat together wet ingredients in another bowl:
96 g softened unsalted butter and/or coconut oil
1/4 C sugar
40 g blackstrap molasses
54 g honey
2 small eggs (the recipe says 72 grams eggs)
1 tsp vanilla extract
1/4 C rice milk (or you could use real milk or buttermilk)

Mix together the wet and dry. Cover and keep in the fridge for overnight or 36 hours.

Make streusel topping- food process until almonds are finely ground:
90-120 g flour
120 g almonds
1/4 C sugar
1/4 tsp kosher salt

One the almonds are finely ground, mix in and combine until it is clumpy: 
100-120 g cold butter

Store the streusel topping in the fridge. 

BAKING DAY
On baking day, preheat oven to 425 F. Spray muffin tins with olive oil. Bring batter out and let rest at room temp 5 minutes.

Stir in 1 cup blueberries into batter.  Spoon batter into muffin tins. Top with 3 TB cold streusel mixture, crumbled between your fingers.

Lower oven temp to 325 F, bake muffins for 36-40 minutes.