Anonymous wrote:

Anonymous wrote:Made these last night but used a coffee cake pan after realizing we were out of cupcake trays. Came out fantastic.

I recommend using more than 2 cups of blueberries. I used closer to 3.

This is what I did, with the third cup entirely smashed up. Made them very most and blueberry-y.

Be carefully about too, too many blueberries. It will make the cupcake too mushy on the inside. Made this mistake. Still good and edible, but the texture wasn't ideal. But they did seem less mushy the next day.

Anonymous wrote:

Anonymous wrote:This recipe is amazing. I just made them and ate one. Thank you for sharing.

We live near Boston and Jordan’s Furniture (no relation to original store) makes them and sells them at Christmas. They also have all the original window scenes. We go every year for the muffins and winter wonderland. Great tradition

You mean “Jordan’s Furniture in Waltham. No LONGAhh confused with Jordan Mahhsh”?!

Anonymous wrote:

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.

Coarse (aka sparkling) sugar on top is crucial for me. Doesn’t make the muffins too sweet and adds a nice texture. DH (from NH) grew up with these muffins and was delighted when I found the recipe years ago.

Anonymous wrote:This recipe is amazing. I just made them and ate one. Thank you for sharing.

We live near Boston and Jordan’s Furniture (no relation to original store) makes them and sells them at Christmas. They also have all the original window scenes. We go every year for the muffins and winter wonderland. Great tradition

This recipe is just a basic butter cake with blueberries. Fine, but hardly groundbreaking.

If anyone wants a really good, really PITA blueberry muffin recipe, the Thomas Keller ones are really good.
https://www.foodgal.com/2012/11/bouchon-bakerys-incomparable-blueberry-muffins/comment-page-1/

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We made them. I thought they were pretty gross. Too sugary. It really affirms for me that the NYT Cooking section is pretty bad and that someone is trying very hard to use DCUM to advertise the NYT. Shame on them.

I agree that the recipes are bad/mediocre. I don't know if these posts are from an influencer. I think a lot of people don't cook much and they offer simple recipes and people think it being the nytimes gives it authority wrt cooking it doesn't deserve. Rachel Ray's recipes are better. I do rate nytimes recipes ahead of the pioneer woman. I'm a big fan of Ina Garten and think most of her recipes are basic but at least turn out well.

Everyone has different taste. I have a friend who for years raved about her pumpkin muffins. When I finally got a chance to taste them, I almost got them out. Turns out her recipe was a can of Libby's pumpkin pie mix plus some sweetened condensed milk blended into a yellow cake mix! So sickeningly sweet and weirdly dense.

Haven't made these blueberry muffins (looks like way too much sugar) but I do like the chicken shwarma.

That sounds disgusting.

This recipe is amazing. I just made them and ate one. Thank you for sharing.

Anonymous wrote:Made these last night but used a coffee cake pan after realizing we were out of cupcake trays. Came out fantastic.

I recommend using more than 2 cups of blueberries. I used closer to 3.

This is what I did, with the third cup entirely smashed up. Made them very most and blueberry-y.

Just made these since blueberries are so cheap. Pretty darn good. I'd recommend leaving them in until the tops brown. It gives it a better texture, otherwise it is very cake-like.

Thanks for posting this recipe op. I made them for my college aged kids today. For DD and her roomates and for DS who went to move on his own. They said they were very good. I can't eat wheat, but your recipe posting inspired me to make them and they loved them.

Made Smitten Kitchen this morning and they were delish and so freaking easy. Loved the addition of the yogurt/sour cream. I think it made them super moist. I 100% recommend

I used to read the wapo food section religiously, but when I switched from print to online subscription, I stopped reading it so much. I did like Joe Yonan and Tamar Haspel. Sometimes Becky Kristal taught me something new. And there was another woman who ran the weekly chat ages ago, but I haven't seen her name recently.

(Hope I'm spelling names somewhat closely.)

I also subscribe to NYT digital. I don't think I'd buy the food access separately, but since it comes with the subscription, I use it and like it a fair bit. Like if I want to make something, say a chilli, I might check Google, NYT, and epicurious, and compare what I see. I rarely use wapo that way.

I do like that wapo "seasonal" foods match up better for the South than NY. More important at seasonal transitions. By the time spring hits NY and thus the NYT, my garden had mostly moved on from asparagus and peas.

Anonymous wrote:WaPo has recipes?

Love NYT for fresh, new ideas.
Love CI for nerdy mastery.
Love Smitten for everything - fresh, nerdy, basics.

Their food section...

WaPo has recipes?

Love NYT for fresh, new ideas.
Love CI for nerdy mastery.
Love Smitten for everything - fresh, nerdy, basics.

These muffins are just ok- not life changing. That said, when I compare the WaPo food section to the NYT food section there is no comparing them. I actually want to cook what the Times is showing and never the WaPo recipes (with the exception sometimes of Joe Yonan’s stuff). Why is the WaPo so bad? I have actually tried several of their recipes, and was hopeful when they got a new food editor (the woman from New Orleans) but ...no. It’s something about how Smitten and the NYT Seem to capture the food zeitgeist- like, what I actually feel like eating, dishes I’ve been seeing at restaurants etc. They offer restaurant-y tastes that you can replicate at home. I am not a NYT employee- I swear! Just a longtime subscriber who acknowledges that not every recipe hits but who likes them more than not, and who values their commenters, and who especially likes Melissa Clark! Thoughts on WaPo recipe?