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

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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Could you please post the recipe?[/quote]

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.
[/quote]
Oh my god thank you. I used to make these and then they put the recipes behind an additional paywall.  :evil: [/quote]

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