JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
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.
Provided by Marian Burros
Total Time 40 minutes
Yield 12 muffins
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 174 milligrams, SugarContent 25 grams, TransFatContent 0 grams
BLUEBERRY-LEMON MUFFINS RECIPE | FOOD NETWORK KITCHEN | FOOD …
Provided by Food Network Kitchen
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
- Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
More about "blueberry liners recipes"
BEST LEMON BLUEBERRY MINI CHEESECAKES RECIPE - DELISH
From delish.com
Reviews 4.1
Total Time 4 hours 15 minutes
Category dessert
- Refrigerate until firm, about 4 hours.
BLUEBERRY-LEMON MUFFINS RECIPE | FOOD NETWORK KITCHEN | FOOD …
Reviews 3.6
Total Time 40 minutes
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
BEST LEMON BLUEBERRY MINI CHEESECAKES RECIPE - DELISH
From delish.com
Reviews 4.1
Total Time 4 hours 15 minutes
Category dessert
- Refrigerate until firm, about 4 hours.
HOW TO MAKE KETO BLUEBERRY MUFFINS - DELISH
From delish.com
Reviews 4.5
Total Time 40 minutes
Category dairy-free, gluten-free, vegan, vegetarian, brunch, baking, breakfast, brunch, dessert
Cuisine American
- Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.
CINNAMON SWEET POTATO MUFFINS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Breakfast, Brunch
Calories 225 calories per serving
- Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins.
HOW TO MAKE KETO BLUEBERRY MUFFINS - DELISH
From delish.com
Reviews 4.5
Total Time 40 minutes
Category dairy-free, gluten-free, vegan, vegetarian, brunch, baking, breakfast, brunch, dessert
Cuisine American
- Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.
CINNAMON SWEET POTATO MUFFINS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Breakfast, Brunch
Calories 225 calories per serving
- Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins.
CREAM CHEESE-BLUEBERRY MUFFINS RECIPE | ALLRECIPES
From allrecipes.com
BLUEBERRY CREAM MUFFINS RECIPE | ALLRECIPES
From allrecipes.com
TO DIE FOR BLUEBERRY MUFFINS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
BLUEBERRY CREAM CHEESE MUFFINS - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
SOUR CREAM BLUEBERRY MUFFINS - OLGA IN THE KITCHEN
From olgainthekitchen.com
BLUEBERRY CREAM MUFFINS RECIPE | ALLRECIPES
From allrecipes.com
TO DIE FOR BLUEBERRY MUFFINS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
BLUEBERRY CREAM CHEESE MUFFINS - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
SOUR CREAM BLUEBERRY MUFFINS - OLGA IN THE KITCHEN
From olgainthekitchen.com
LEMON BLUEBERRY BUTTERMILK CAKE - SUGAR GEEK SHOW
From sugargeekshow.com
COUPONS - PILLSBURY.COM
From pillsbury.com
GARDENIA
From gardenia.com.ph
PRODUCT DETAILS
From meijer.com
LEMON BLUEBERRY BUTTERMILK CAKE - SUGAR GEEK SHOW
From sugargeekshow.com
COUPONS - PILLSBURY.COM
From pillsbury.com
GARDENIA
From gardenia.com.ph
PRODUCT DETAILS
From meijer.com
IBOTTA: EARN CASH BACK & SAVE WITH IN-APP OFFERS
From ibotta.com
TREND HUNTER - #1 IN TRENDS, TREND REPORTS, FASHION TRENDS…
From trendhunter.com