Anonymous wrote:Can I make these in advance the day before and take them on my beach trip? I don't want to be baking at the beach.

Never made them, but I don't see why not. You might want to freeze them and thaw them as you need them.

I haven't made these in years, and I remember them from Jordan Marsh too. I miss JM and Filene's (the real one) at Downtown Crossing.

Can I make these in advance the day before and take them on my beach trip? I don't want to be baking at the beach.

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).

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.

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.

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

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.

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.

Anonymous wrote:I used to buy those muffins at Jordan Marsh. So good.

I couldn't believe it. You figure a muffin is a muffin. And this recipe is so simple with no fancy ingredients, you figure it'll just be meh. But they're so darn good!

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.

I used to buy those muffins at Jordan Marsh. So good.

Oh yeah. I’ve made those before. They are more effort than other muffins but they are so good

Could you please post the recipe?

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.