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

[Anonymous]

Thanks for this post! I am making these tonight.

[Anonymous]

Yeah no need for that much sugar. Way too sweet. Cut and use frozen wild blueberries and they'll taste even better. Can also substitute 1/2 cup of the flour for almond flour or pecan flour for extra flavor, or use whole wheat pastry flour. Otherwise they taste like sara lee packaged muffins.

[Anonymous]

Anonymous wrote:

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.

Creaming should take more than 20 seconds, but also, muffins and other quick breads should use liquid fat, not something that needs to be creamed.

There's a reason people are referring to these as "cupcakes."

It is seriously weird to be announcing that a muffin recipe is "so cheap." They're muffins. They're supposed to be cheap.

[Anonymous]

1.5 cups of sugar should be a felony.

[Anonymous]

Anonymous wrote:1.5 cups of sugar should be a felony.

+1

They are way too sweet. I used 2/3 cup of sugar and it was fine.

Adding too much blueberries makes it mushy and too purple. Maine blueberries are better. You can get them frozen but don’t defrost.

[Anonymous]

Anonymous wrote:1.5 cups of sugar should be a felony.

Recipe calls for 1.25 cups of sugar, not 1.50 cups.

[Anonymous]

Anonymous wrote:

Anonymous wrote:1.5 cups of sugar should be a felony.

Recipe calls for 1.25 cups of sugar, not 1.50 cups.

Oh, well then.

A normal muffin recipe calls for 1/4 cup or less. Stop making breakfast cupcakes!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1.5 cups of sugar should be a felony.

Recipe calls for 1.25 cups of sugar, not 1.50 cups.

Oh, well then.

A normal muffin recipe calls for 1/4 cup or less. Stop making breakfast cupcakes!

I’m not a defender of this muffin recipe. I agree it is too sweet and nothing special. But nearly every muffin recipe I’ve ever used has 1/2-1 cup sugar for a dozen muffins.

[Anonymous]

This sugar debate is pleasing me somewhat because 5 years ago when this was first posted I expressed some surprise at the amount of sugar and noted that 2 Tablespons of sugar per service was more than many cakes. And I was roundly mocked as a kill joy. I eat cake or pie or brownies all the time for breakfast—I just tthink one should be honest about eating g dessert for breakfast if that’s what you want to do!
I make muffins all the time and most call for 1 cup of sugar per batch — I usually cut it to about 3/4 a cup and that is fine. I also sometimes sub in 1/3 of the hour with almond flour which makes it extra moist and gives it more protein and fiber. I prefer that slight almond taste but I know not everyone likes the slightly denser feel of the muffin.

[Anonymous]

Anonymous wrote:

Anonymous wrote:1.5 cups of sugar should be a felony.

Recipe calls for 1.25 cups of sugar, not 1.50 cups.

1.25 plus another 3 T so that’s just one T short of 1 1/2 cups. In comparison, the Katherine Hepburn brownie recipe has 1 cup of sugar.

[Anonymous]

This recipe is just a variation of a standard 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs). I agree that the nearly 1.5 c of sugar is too much for a muffin that contains a sweet fruit. I usually cut the sugar in my muffin recipes down to ~2/3-3/4 cup and feel like they are plenty sweet.

And to the people that say these muffins are better than most bakeries. I will agree with you. Not because these muffins are anything out of the ordinary, but because most bakeries serve baked goods that are baffling - too sweet, greasy, and salty. I have never made a greasy muffin, but have certainly bought plenty of them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1.5 cups of sugar should be a felony.

Recipe calls for 1.25 cups of sugar, not 1.50 cups.

Oh, well then.

A normal muffin recipe calls for 1/4 cup or less. Stop making breakfast cupcakes!

I’m not a defender of this muffin recipe. I agree it is too sweet and nothing special. But nearly every muffin recipe I’ve ever used has 1/2-1 cup sugar for a dozen muffins.

I cook from my mom's and grandmother's cookbooks, at least for stuff like this, and the muffin recipes are all 2T-4T of sugar