These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them

[Anonymous]

Receipt please

[Anonymous]

Anonymous wrote:Receipt please

It’s posted on the first page of the thread.

[Anonymous]

I've made the NYT, Smitten Kitchen, and America's Test Kitchen blueberry muffin recipes. All good, all very simple and straightforward. Slight edge to SK because I do think the inclusion of yogurt is key.

Also, I'm sure this has been covered and I know this is an old thread, but I would not use Kerrygold or other Irish butter in an American baking recipe -- the higher fat content can throw off the recipe and the result could be too heavy. Instead, make it with American-style butter but if you want to be very decadent, cut a muffin in half while they are still warm and put a pat of Kerrygold inside. Is this necessary? No. Is it insanely decadent? Yes. Will you be glad you did this? Also yes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Could you please post the recipe?

Jordan Marsh’s Blueberry Muffins

Yield 12 muffins
Time 40 minutes

Jim Wilson/The New York Times

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Featured in: De Gustibus; The Battle Over Blueberry Muffins.
Ingredients

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Preparation

Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Here is the recipe agin.

[Anonymous]

Grateful I found this post. Trying to find a blueberry muffin recipe I can do with my toddler. This is the one.

[Anonymous]

Anonymous wrote:Grateful I found this post. Trying to find a blueberry muffin recipe I can do with my toddler. This is the one.

I just made these this weekend since blueberries were so cheap. They’re perfect.

[Anonymous]

In the best way possible, they remind me of those Hostess or Entenmanns packets of little sweet blueberry muffins you'd find in school vending machines.

[Anonymous]

I’ve made them but they taste like any other blueberry muffin to me. Not worth the extra steps

[Anonymous]

Hi, just wanted to say I made these this morning and they came out great! Thanks for posting.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could you please post the recipe?

Jordan Marsh’s Blueberry Muffins

Yield 12 muffins
Time 40 minutes

Jim Wilson/The New York Times

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Featured in: De Gustibus; The Battle Over Blueberry Muffins.
Ingredients

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Preparation

Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Here is the recipe agin.

[Anonymous]

This is the recipe I use. My son asks for them all the time.

[Anonymous]

Anonymous wrote:I've made the NYT, Smitten Kitchen, and America's Test Kitchen blueberry muffin recipes. All good, all very simple and straightforward. Slight edge to SK because I do think the inclusion of yogurt is key.

Also, I'm sure this has been covered and I know this is an old thread, but I would not use Kerrygold or other Irish butter in an American baking recipe -- the higher fat content can throw off the recipe and the result could be too heavy. Instead, make it with American-style butter but if you want to be very decadent, cut a muffin in half while they are still warm and put a pat of Kerrygold inside. Is this necessary? No. Is it insanely decadent? Yes. Will you be glad you did this? Also yes.

Smitten Kitchen is also my favorite, but I use sour cream. So good!

[Anonymous]

Anonymous wrote:I’ve made them but they taste like any other blueberry muffin to me. Not worth the extra steps

What's the extra step, whipping soft butter and sugar together at the beginning? It takes like 20 seconds.

[Anonymous]

Has anyone tried cutting the sugar from 1 cup 1/4 down to 3/4 cup? I'm wondering if it will ruin the texture or taste or perfectly fine?

I found these to be a little too sugary. I also like to include extra blueberries for a more blueberry-forward taste, so I'm wondering if that will make up for the 1/2 cup shortage of sugar.

[Anonymous]

I doubled the blueberries and halved the sugar and they were still very good.