Recipe: Blueberry Ginger Muffins

from The Professional Pastry Chef
by Bo Friberg

makes 30 muffins, 4 oz each (or 1 bundt pan and about 18 muffins)

Preheat oven to 375F

14 oz (400 g) light brown sugar
14 oz (400 g) unsalted butter at room temp
1/2 cup (170 g or 6 oz) molasses
2/3 cup (225 g or 8 oz) honey
6 eggs at room temp
1 tsp vanilla extract
1 pound (455 g) cake flour
14 oz (400 g) bread flour
1 TBSP bkg pwd
1 TBSP bkg soda
2 tsp salt
1 tsp ground ginger
1 cup (240 ml) buttermilk at room temp
1lb 8 oz (680 g) fresh or frozen blueberries (if frozen -do not thaw)

Prepare pans
Cream together brown sugar and butter until light and fluffy. Mix in the molasses, honey, eggs, and vanilla.
Combine the cake flour, bread flour, bkg pwd, bkg soda, salt and ginger. Blend into the sugar mizture in 3 segments, alternating with the buttermilk.
Stir in the blueberries gently so that the berries do not break and turn the batter blue.
Fill muffin tins slightly above the rim.

Bake at 375F (190C) until brown and baked through (toothpick comes out clean of batter).
Muffins: about 35 minutes
Bundt pan: about 45 minutes