Blueberry muffins, a mini version of the french tourte des pyrenées!
Today we're bringing you a mini, ultra-gourmet version of the famous blueberry French tourte des Pyrénées: blueberry muffins! They retain all the charm of this mountain speciality, with a soft crumb and the tangy taste of blueberries, but in a practical, user-friendly individual format. Perfect for a snack or brunch, these little muffins are as pretty as they are delicious. Don't hesitate to try them out for a taste of the Pyrenées ;)
Ingredients
Materials
- Individual muffin moulds
- individual muffin cases
- 2 salad bowls
- 1 electric mixer
- 1 whisk
- 1 maryse
Preparation
Mix the egg yolks with the sugar, rum and vanilla.
Add the melted butter, flour and baking powder and mix well to obtain a thick, smooth dough.
Beat egg whites until stiff.
Gently fold the egg whites into the batter using a pastry blender.
Finally, add the blueberries and stir well.
Fill 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.
Bake in a preheated oven at 350°F/180°C (fan-assisted or natural convection) for 15-20 minutes.
→Check for doneness with a wooden pick and extend if it comes out covered in dough.
To make large muffins, pour batter into parchment-lined ramekins.
Bake 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).
And voila, it's ready! Juicy, moist muffins await you. Cover with powdered sugar and enjoy!
Observations
Should I use fresh or frozen blueberries for this recipe?
You can use both. Fresh blueberries will have a firmer texture and frozen ones will release more juice when cooked. Don't thaw frozen blueberries before use, to avoid purple paste!
Can this French tourte des Pyrénées be made without alcohol?
Yes, rum is optional. It adds a fragrant note to the traditional version, but vanilla and blueberries are enough if you don't want to add any.
Why use a mini-muffin tin for this recipe?
You can enjoy a mini version of the traditional Tourte des Pyrénées, which is practical for taking away or placing on a buffet, for example. You can use this type of mold with paper cases or ramekins lined with parchment paper. Cooking times will vary according to the size of mold used. Follow the cooking times indicated in the recipe, always checking with a wooden pick and extending if necessary to obtain delicious muffins!
How do I get a soft texture?
The secret to a fluffy texture is to beat the egg whites until stiff before gently folding them into the batter. The melted butter and eggs add fondant, while the baking powder ensures that the muffins bake well.
What type of flour should I use for this mini-torte?
Classic wheat cake flour is ideal. You can also mix in a little almond powder for an even more melt-in-your-mouth version, in which case you'll need to remove some (not all) of the flour and replace it with the same amount of almond powder.
Can blueberries be substituted in this tourte des Pyrénées?
You can also use raspberries or cherries! Don't hesitate to try out the recipe with fruit that cooks and releases juice, making the pastry soft and juicy! Adapt it to your own tastes.
How do I get a sugar crust on top?
Add a teaspoon of white or brown sugar to the top of the muffins while they're still warm. Either just out of the oven, or 2 min before the end of baking. Here, we've simply dusted them with powdered sugar, but of course this step is optional.
How do I store these mini blueberry muffins?
These mini pies keep well at room temperature in an airtight tin for 2-3 days. Once cooled, they can be frozen. Then simply let them return to room temperature, or warm them slightly in the oven to restore their softness.
Cookware
Attributes
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