Blueberry Muffins

JWU College of Culinary Arts

7 lbs., 5.6 oz. (3,335 g)

Recipe ID

US standard
Flour, pastry
1 lb., 12 oz.
794 g
Baking powder
1 oz.
28 g
.25 oz.
7 g
Butter, unsalted, cubed room temperature
1 lb.
454 g
Sugar, granulated or powder
1 lb.
454 g
Eggs, whole
1 lb.
454 g
Milk, whole
1 lb.
454 g
Extract, vanilla
.35 oz.
10 g
Blueberries, frozen
1 lb., 8 oz.
680 g
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together pastry flour, baking powder, and salt. Set aside
  4. Whisk together eggs, milk, and vanilla in a separate container and set aside. Let mixture come to room temperature.
  5. Cream butter and sugar in a a stationary mixer fitted with a paddle until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds.
  6. Add dry ingredients in thirds, alternating with the wet ingredients, and mix on first speed until each addition is just incorporated. Scrape the bowl and paddle between each addition, and do not overmix.
  7. Add the frozen berries to the batter and gently fold until incorporated. Batter will thicken at this point.
  8. Scoop batter into paper-lined muffin tins. Fill each muffin tin 2/3 full.
  9. Bake in a convection oven at 375°F (191°C) for 15 to 20 minutes.