Anonymous wrote:

Anonymous wrote: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.

I agree that SK's have been my favorite. I'm tempted to try this JM/NYT, but also a fan of tried and true.

Anonymous wrote:

Anonymous wrote: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.

I agree that SK's have been my favorite. I'm tempted to try this JM/NYT, but also a fan of tried and true.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Jesus lady do you hear yourself? Everyone knows blueberry muffins are not healthy. No one is saying to eat them every day. You sound like a nag. How about you don't visit the muffin threads.

Thank you, I actually lol'd (rare these days). Yeah, get outta the muffin thread already!!!

Anonymous wrote: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 wrote:

Anonymous wrote:The anti-sugar Bs ruin everything.

For real

Anonymous wrote:

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 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.

Anonymous wrote:The anti-sugar Bs ruin everything.

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.

Anonymous wrote:

Anonymous wrote:

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.

Jesus lady do you hear yourself? Everyone knows blueberry muffins are not healthy. No one is saying to eat them every day. You sound like a nag. How about you don't visit the muffin threads.

Anonymous wrote:

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 wrote:

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 wrote:

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