Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
Petra Cox: Hi! I am Petra Cox with Moms Apple Pie Company in Occoquan, Virginia we are making blueberry muffins this morning.
I have here the batter mixed up for the muffins and frozen blueberries and we are getting ready to fold the ingredients. So, this is how you would fold the ingredients into the batter. Again my excess batter off of my mixing tool here and the problem with working with something as delicate as blueberries as is they tend to burst and have - no they kind of stain the rest of the batter, which if you are not too much of a stickler for esthetic thats going to be okay, but its important to know how to fold them in gently so that you are not crushing all the blueberries.
So, Id like to use Wild Maine blueberries for blueberry muffins. I think that they have the just most vibrant flavor. They are really tiny little thing, but they kind of pack a punch. So we are going to use six cups of them, there is two and I am being careful not to crush them as I put them in here three, four, five, and six. So, this is a lot of blueberries. This is going to be a super blueberry muffin.
So, we are going to start folding the ingredients now. So, basically I am using a nice soft spatula that you use to clean up the sides of a pan, its soft and its going to be gentle with your ingredients. So, I just work from the bottom and slowly mix the bottom up over the blueberries on the top. So, these blueberries have some juice on the outside that tend to stain the batter here, but the point is, you are not crushing the berries and not ruining the flavor and esthetics by crushing the berries themselves.
So, you dont want to over mix, its really important not to do that because that will ruin the berries. So, you just want to get them incorporated into the batter and thats exactly what we have done. Ive taken maybe only six passes at the batter to do that. So, we are ready to fill our muffin cups now.
So, I usually do not use a specific measure when filling muffin cups. I usually just take a spoon and a spatula and scrap it in and fill it two thirds to all the way in the muffin cup, depending on how much you want them spilling over the edge. So, we have a really nice stiff batter and thats going to make a muffin that rises nicely over the edge of the muffin cup. Take care with your blueberries even when you are putting them in the muffin cup because they can be very delicate. Whether you fill them two thirds of the way or completely important thing is to just make sure that you are pretty consistent, so dont have big muffins and small muffins cooking at different rates and since we are using that extra large muffin tin. These are going to make really nice, big, muffins, but what you have is the standard cup cake or muffin tin at home. You can use that size and you will just make more of them or you can cut recipe in half and have just a dozen of the smaller size.
So, here we are with our full muffin cup. You can either bake them as they are or you can make a crumb topping to put on top, since these muffins end up being a little bit bluer with all the blueberry juice thats in there, its nice to have a nice white top form. So I am going the make some crumb topping to put on there.