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

[Anonymous]

I'm going to make these. Do I really store them uncovered?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Not to be rude, but the ingredients are pretty much standard for any blueberry muffin recipe. Plus, it is known that muffins made with an entire stick of butter (like this one) are way more moist and bind better (aling with egg) than those calling for oil or applesauce.

We frequent the best bakeries and these were better than any fresh bakery muffin I've ever had. And I'm not some rockstar chef by any means.

I'd comment on this, but I have to go to the hospital since I broke my head rolling my eyes.

[Anonymous]

Did you use the full amount of sugar? I usually cut sugar, but it sounds like it's integral here. I might try them anyway with about 3/4 the sugar.

[Anonymous]

The Kitchn does a series with recipe comparisons, and recently did blueberry muffins...the Jordan Marsh recipe was second-best, losing out to Smitten Kitchen largely because of the complexity in preparation:

https://www.thekitchn.com/best-blueberry-muffin-recipe-22925521


SK's is less sugar and one-bowl. And delicious.

[Anonymous]

Anonymous wrote:https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins

Blueberries are so cheap right now and most families stock the rest of the ingredients, so basically $2 of blueberries (although I did use a little more than recipe called for) for the best muffins the kids have ever had. It's astonishing how easy and good these are. I personally use Irish butter and prefer nice lotus cup parchment liners.

My kids don't like bluberries so won't be following your orders.

[Anonymous]

Anonymous wrote:Did you use the full amount of sugar? I usually cut sugar, but it sounds like it's integral here. I might try them anyway with about 3/4 the sugar.

The recipe mentions sprinkling sugar on top so some of the called for sugar is for the topping which you could leave off. These muffins look moist enough and, with fresh blueberrries, probably don't need any more sugar than neccessary.

[Anonymous]

This sounds pretty similar to the Cook's Illustrated Bakery muffin recipe (except the Cook's Illustrated also uses yogurt). Of course it's good -- it's loaded with butter and sugar, and with all white flour. It's not good for you, really.

Here's my modifications on the Cook's Illlustrated muffin recipe, which would probably also work here:
-- swap the all-white flour for 1/3 white, 1/3 white whole wheat, 1/3 almond flour
-- cut sugar by 1/2 to 1/3. Assuming this makes 12 muffins, this recipe has 5 teaspoons of sugar per muffin. That's kind of a lot! Usually I use 2/3 cup sugar for about 16 muffins.

[Anonymous]

I think I would also try these with a little less sugar. I'll make them this weekend and will report back.

[Anonymous]

The anti-sugar Bs ruin everything.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I want, but any recipe steps that start with "creaming" anything and mixer(s)...I just can't. Too much.

Yes, excuse my ignorance but what exactly does this mean? Will I need to use a mixer?

Clearly I'm not a baker.

NP yes, you use a mixer (I just use a hand mixer) on the room-temperature butter and sugar and beat it for a couple minutes.

Right. The idea is that the sugar whips into the butter, along with air, to make the butter lighter and creamier. It gives lift to the muffin (or cookie, or other baked good).

I half-assed the creaming the second time and they weren’t as fluffy. Still good, but best to beat butter and sugar a good while.

[Anonymous]

Anonymous wrote:This sounds pretty similar to the Cook's Illustrated Bakery muffin recipe (except the Cook's Illustrated also uses yogurt). Of course it's good -- it's loaded with butter and sugar, and with all white flour. It's not good for you, really.

Here's my modifications on the Cook's Illlustrated muffin recipe, which would probably also work here:
-- swap the all-white flour for 1/3 white, 1/3 white whole wheat, 1/3 almond flour
-- cut sugar by 1/2 to 1/3. Assuming this makes 12 muffins, this recipe has 5 teaspoons of sugar per muffin. That's kind of a lot! Usually I use 2/3 cup sugar for about 16 muffins.

Yeah, sure, go that route...if you want gross muffins. Why even bother honestly.

[Anonymous]

That's funny that you posted this because I was just looking at this recipe on King Arthur's site and they look very tempting:

https://www.kingarthurflour.com/recipes/famous-department-store-blueberry-muffins-recipe

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not to be rude, but the ingredients are pretty much standard for any blueberry muffin recipe. Plus, it is known that muffins made with an entire stick of butter (like this one) are way more moist and bind better (aling with egg) than those calling for oil or applesauce.

We frequent the best bakeries and these were better than any fresh bakery muffin I've ever had. And I'm not some rockstar chef by any means.

I'd comment on this, but I have to go to the hospital since I broke my head rolling my eyes.

Already in hospital, the declaration of mixing the butter and sugar being "too much" did me in. Also we like these with a big scoop of chocolate chips added in.

[Anonymous]

Anonymous wrote:The anti-sugar Bs ruin everything.

I posted the modification and I’m not anti-sugat. I eat reassert at least once a day. Today was s’mores brownies. If you want to eat dessert for breakfast, that’s fine by me and I do it frequently. Just don’t kid yourself that this is a healthy meal. In addition to the sugar issue, there’s also almost no protein and little fiber. We eat muffins for breakfast pretty frequently so I need them to have at least some nutrition. Not saying you need to use the modification—everyone decides where to spend their daily calories. But this is basically like making cake, calling it a muffin, and then being surprised it tastes so good for a muffin. I guess I could also call my brownie an energy bar and then say it was “the best” energy bar.

[Anonymous]

Anonymous wrote:I want, but any recipe steps that start with "creaming" anything and mixer(s)...I just can't. Too much.

Pretty standard for any time they want you to simply mix butter and sugar.

I took an awesome college cooking class, and the science of it is that un-blended sugar crystals are heavier/they’ll crystallize and always remains separate. If you can get the sugar granules completely mixed into the butter, your cake or muffin or cookie will be more consistent and have fewer crystallized sugars. And