The perfect brunch dish for the morning after a cake-laden birthday party is … a sweet baked delight! Well, at least according to me.
Bouchon Bakery’s blueberry muffins are a big hit. I made them in regular size. I made them in mini size for May Day brunch. And today I made them with raspberries instead of blueberries. And they’re all good.
The secret to delicious muffins is to make the batter the night before and let it rest in the refrigerator over night.
I learned this secret from the Amazon reviews of the Bouchon Bakery cookbook. Which of course made me want to get the cookbook (which I did; thank you, Santa!) and make muffins. And since I was already making scones, croissants, pains au chocolat and macarons for the same brunch, I thought I should choose the healthy-sounding muffins.
- A 2 1/2 year old took one look, pointed and exclaimed, “cake!” Once he had the muffin on his plate and he realized it was too healthy to be cake, his parents had to finish the muffin.
- A 3 year old kept walking to the table, looking at the muffins, and walking away. Next thing we knew, she had taken a muffin and nibbled off the entire top. She finished that whole muffin, then nibbled the top off of another one! I consider that high praise!
- (The adults liked them, too.)