Blueberry muffins: a mini version of the pyrenees blueberry cake!

Dessert
Very Easy
30 min
157 Kcal

Today we're bringing you a mini, delightfully indulgent version of the famous blueberry French tourte des Pyrénées: blueberry muffins! They retain all the charm of this mountain speciality, with a lovely soft crumb and the tangy taste of blueberries, but in a practical, individual size that's perfect for sharing. Perfect for a snack or brunch, these little muffins are as pretty as they are delicious. Give them a try to enjoy the flavours of the Pyrenees ;)

Ingredients

15

Materials

  • Individual muffin tins
  • individual muffin cases
  • 2 mixing bowls
  • 1 electric mixer
  • 1 whisk
  • 1 flexible spatula

Preparation

Preparation15 min
Cook time15 min
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 1Mix the egg yolks with the sugar, rum and vanilla.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 2Add the melted butter, flour and baking powder and mix well to obtain a thick, smooth dough.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 3Beat egg whites until stiff.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 4Gently fold the egg whites into the batter using a flexible spatula.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 5Finally, add the blueberries and stir well.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 6Fill the muffin tin with the small paper cases.
    Spoon a heaping tablespoon of batter into each case, making sure there are plenty of blueberries in each one.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 7Bake in a preheated oven at 350°F/180°C (fan-assisted or conventional) for 15–20 minutes.
    →Check for doneness with a wooden pick and bake for longer if it comes out covered in batter.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 8To make large muffins, pour batter into parchment-lined ramekins.
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 9Bake for 5 minutes at 430°F/220°C, then for 15-20 minutes at 350°F/180°C (again, check cooking times, which may vary from oven to oven).
  • Blueberry muffins: a mini version of the Pyrenees blueberry cake! - Preparation step 10And there you have it! Soft, moist muffins await. Dust them with icing sugar and enjoy!

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FAQ ❓

Should I use fresh or frozen blueberries for this recipe?

You can use either. Fresh blueberries will have a firmer texture, while frozen ones will release more juice as they bake. Don't thaw frozen blueberries before using them, to avoid turning the batter purple!
Yes, rum is optional. It adds a fragrant note to the traditional version, but the vanilla and blueberries are enough if you don't want to add any.
You can enjoy a mini version of the traditional Tourte des Pyrénées that's practical to take along or serve at a buffet, for example. You can use this type of tin with paper cases or ramekins lined with parchment paper. Cooking times will vary according to the size of the tin. Follow the cooking times given in the recipe, always checking for doneness with a wooden pick and baking for longer if necessary to make delicious muffins!
The secret to a soft texture is to beat the egg whites until stiff before gently folding them into the batter. The melted butter and eggs make the muffins tender, while the baking powder helps them rise beautifully.
Regular wheat flour (such as French T45 or T55) works perfectly. You can also replace some of the flour (but not all of it) with an equal amount of almond flour for an even more tender, indulgent version.
You can also make this cake with raspberries or cherries! Try it with fruit that releases juice as it bakes, making the batter soft and moist. Adapt it to suit your tastes.
Sprinkle a small teaspoonful of white or brown sugar over the muffins while they're still warm, either just after taking them out of the oven or 2 minutes before the end of baking. Here, we've simply dusted them with icing sugar, but this step is optional.
These mini cakes keep well at room temperature in an airtight container for 2 to 3 days. You can freeze them once they're cool. Then simply let them come to room temperature or warm them slightly in the oven to restore their softness.

Nutrition

for 1 serving / for 100 g
Calories: 157Kcal
  • Carbo: 17.4g
  • Total fat: 7.8g
  • Saturated fat: 4.7g
  • Proteins: 3.1g
  • Fibers: 0.8g
  • Sugar: 8g
  • ProPoints: 4
  • SmartPoints: 7
Nutritional information for 1 serving (48g)

Cookware

oven

Attributes

Suitable for freezing
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Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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