Damien cooks

Blueberry Muffins

Blueberry Muffins
Preparation time:
3 1/2 hours
Cooking time:
20 minutes
Serves:
14

Damien’s decadent twist on the classic blueberry muffin is sure to go down a storm with friends and family alike. Light and airy sponges with beautifully ripe chopped blueberries, with a rich blueberry gellan compote centre. If these muffins weren’t scrumptious enough, they are then adorned with a velvety white chocolate and blueberry ganache, totally scrumptious! These are the perfect exquisite weekend bake.

  • Ingredients

    For the blueberry gellan compote:
    • 275g blueberry puree
    • 100g water
    • 75g caster sugar
    • 5g gellan gum
    • 50g fresh blueberries, chopped
    For the blueberry muffin:
    • 250g all-purpose flour
    • 230g unsalted butter, softened
    • 225g whole eggs
    • 95g caster sugar
    • 10g baking powder
    • 150g fresh blueberries, chopped
    For the blueberry ganache:
    • 175g blueberry puree
    • 15g glucose syrup
    • 325g white chocolate
    • 25g unsalted butter, diced
  • Method

    For the blueberry gellan compote:
    • Combine the water & puree and begin to heat until simmering.
    • Whisk together the caster sugar & gellan in a bowl before stirring through the simmering liquid.
    • Bring to the boil before removing from the heat. Add in and stir through the fresh blueberries, before filling your desired insert moulds. Allow to set at room temperature before demolding and storing ready to use.
    For the blueberry muffin:
    • In your Kenwood, mix together the caster sugar & softened butter until creamy. Add in the whole eggs gradually and mix to combine.
    • Sieve together the flour & baking powder into the bowl and use the K paddle attachment to incorporate evenly. Finally, stir through the chopped blueberries evenly.
    • Transfer into a piping bag ready to bake the muffins.
    For the blueberry ganache:
    • Heat the puree & glucose syrup until lightly simmering.
      Pour the mixture over the white chocolate and use a hand blender to emulsify.
    • Allow the ‘ganache’ to cool to around 40 degrees Celsius before adding in the diced butter and emulsifying with the hand blender again until silky.
    • Leave to set at room temperature before using to complete your cooled muffins.
    To assemble:
    • Whether you are using a silicone mould or traditional cupcake cases, pipe your muffin mixture before taking your gellan compote and inserting one into each cavity/case ensuring the ‘compote’ is fully covered by the cake mixture.
    • Gellan is a heat-stable setting agent that can maintain the integrity of the set product when baked at high temperatures, allowing for countless possibilities for various internal textures when baking cakes. 
    • Bake at 180 degrees Celsius for approximately 20 minutes until golden brown. Remove from the oven and allow to cool fully.
      Use a serrated knife and trim the top of the muffin so all are equal in size/height, allowing the finishing garnishes to sit uniform on each.
    • Pipe your blueberry ganache on each cooled muffin in your desired pattern before finishing with fresh blueberries.
    • I also opted to add some diced apple and edible gold leaf.

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