When I was in London a few months back I decided to hit Pierre Herme for a macaron fix. I usually hit up the Pierre Herme at Selfridges but this time around decided to find the actual boutique in Knightsbridge (who am I kidding, I totally visited the one at Selfridges earlier in the week). Those who know me know that I’m an excellent navigator, I rarely get lost. I’m not sure what happened that day but I got lost like 4 times en route to Pierre Herme. I think I was being over-confident and didn’t stop to get “in” the map (yes, I like to get “in” the map like Joey on Friends). As a result I took many a wrong turn. I even stumbled across a protest! Needless to say, by the time I arrived at the boutique I had earned my macaron(s).
The woman at the boutique was fabulous and we started discussing my love of Pierre Herme and we talked about how I’ve been to the boutiques in Paris etc. The woman was nice enough to even gift me with a free macaron. HOLLA! As I was waiting to make my purchase I spotted the English version of . As you may recall, my last London visit was coupled with a visit to Paris where I had wanted to do an advanced pastry class but couldn’t find one that fit my schedule. It was clearly a sign that I stumbled across this book so I bought it… all 5 lbs of this book! I would also like to point out that my suitcase on the way back was overweight.
Muffins are OK. Sure, I like the variety in the muffin world but truth be told if I want something sweet on the go in the morning a muffin isn’t too high on the list. Give me a doughnut or a danish or perhaps a pain au chocolate or chausson au pommes… all so much more interesting than a muffin. Plus, haven’t we all had super mediocre muffins? Those giant orbs of doughiness with the edges of the tops being the only salvageable part? Yup, I can sympathize.
Occasionally I’ll make muffins at home but even then they aren’t that awesome so I usually just use my muffin tins to make cupcakes or tarts. That is until I stumbled across Pierre Herme’s blueberry muffin recipe. I actually only ended up making this because we had a ton of frozen blueberries that needed to be used.
These muffins are life-changing.
So they’re a blueberry muffin. Pierre Hermes kicks them up a notch with a crumb topping with some ground almonds up in there. Oh, but then he has the NERVE to add lime zest to the muffin batter for a bit of a zing. Seriously. These muffins are ridonkulous.
Make them.
Pierre Herme’s Blueberry Muffins
The crumble:
50 gr cold butter
50 gr sugar
50 gr ground almonds
50 gr flour
Muffin batter:
175 gr sugar
Zest of a lime
A pinch of salt
300 gr of flour
10 gr baking powder
100 gr egg
185 gr sour cream
125 gr melted butter
120 gr blueberries
Preheat oven to 350F.
For the crumble, mix all crumble ingredients in a bowl and combine to form a coarse crumb.
For the muffin batter mix together the dry ingredients and in a separate bowl mix together the wet ingredients. Being careful not to overmix add the wet ingredients to the dry ingredients.
Mix half of the blueberries into the batter reserving the other half for the tops. Fill muffins cups with batter, top with remaining blueberries and sprinkle with crumble. Bake approximately 35 minutes or until done.
If you enjoyed this article, please consider sharing it!
Let’s do a muffin swap!!
HA! perhaps when you’re back on carbs
[…] Recipe: Makes 12 muffins Adapted from whatsonmyplate […]
Nice muffins, but I think you’ve forgotten the cream? I made these according to your recipe and had to add milk to get a good consistency. I went out online to find another post for these muffins and others have listed 3/4 cup cream, otherwise great recipe and thanks for sharing it!
I love Pierre Hermes when I’ve been to Paris!