Anonymous
Post 07/30/2020 23:58     Subject: Re:These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
I made these last night. They are delicious. I didn't have the lotus liners, but will get on that for next time.
Anonymous
Post 07/30/2020 22:31     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Anonymous wrote:
Anonymous wrote:
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!


It's the vanilla.


DP. I don’t think that’s it. This recipe really reads more like a cake recipe. I’m talking about the process, not the ingredients - creaming butter & sugar and then adding flour & milk in alternating amounts. Muffin recipes are usually more along the lines of “dump all the wet ingredients into the dry ingredients and giving it a quick stir.” I haven’t made these, but I’m guessing they take longer to make than a typical muffin, but have a moister, denser crumb - because they’re actually cake.
Anonymous
Post 07/30/2020 22:01     Subject: Re:These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Anonymous wrote:The anti-sugar Bs ruin everything.


I am by no means anti-sugar, but a cup and half of sugar in a dozen muffins is a LOT.
Anonymous
Post 07/30/2020 08:00     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Mashing up half the blueberries is also key to making the entire muffin blueberry-y. I always put in a little bit extra.
Anonymous
Post 07/30/2020 07:46     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Anonymous wrote:
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!


It's the vanilla.
Anonymous
Post 07/30/2020 07:36     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
I started using those liners because my favorite bakery does. The difference is quite noticeable. Without tall liners, my non-stick cupcake pan makes muffins that are too shallow.
Anonymous
Post 07/29/2020 22:01     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Liners seem wasteful, don't they? I get nice firm bottoms on my non stick pans.
Anonymous
Post 07/29/2020 21:24     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Bakery aisle... they're a bit more money than regular trays. They're called tulip or lotus cups. They allow the muffin to bake 'up' instead of pouring over the sides. Tried these muffins with regular trays and it was night and day difference.
Anonymous
Post 07/29/2020 21:17     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Where do you get those liners?
Anonymous
Post 07/29/2020 21:09     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
Anonymous wrote:I couldn't believe how long this thread was so I made the muffins. They were a little sweet for me and cooked faster than expected (and my oven is usually slow).


The "tulip" style liners are key for a moist muffin.

Anonymous
Post 07/29/2020 21:07     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
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.


Just made these. Sooooooooooo addicting.
Anonymous
Post 07/29/2019 20:24     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
I couldn't believe how long this thread was so I made the muffins. They were a little sweet for me and cooked faster than expected (and my oven is usually slow).
Anonymous
Post 07/29/2019 18:51     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
They were delicious. Super easy. But we rarely bake so I don’t have anything to compare the process to.
Anonymous
Post 07/24/2019 06:17     Subject: Re:These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
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.


NP. Yes, darling; I read Bethenny Frankel's "Naturally Thin," too.

Now, exactly where did anyone say these were healthy and that one should eat muffin-shaped cake every day?

No one said these were healthy.
Anonymous
Post 07/23/2019 23:16     Subject: These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them
The parchment lotus liners really are key. Made some with just cheap cupcake paper liners and they're sort of meh. The nice parchment lotus liners are well worth the $3 or 4 -- they're bigger muffins and the bottoms develop a really nice crisp without spray or butter.