THE BEST BLUEBERRY MUFFINS EVER RECIPES
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
BEST KETO BLUEBERRY MUFFINS RECIPE - HOW TO MAKE ... - DELI…
Have a bright morning with Keto Blueberry Muffins from Delish.com.
Provided by Lena Abraham
Categories dairy-free gluten-free vegan vegetarian brunch baking breakfast brunch dessert
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
- 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.
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From lovelylittlekitchen.com
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From sweetcsdesigns.com
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From allrecipes.com
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BEST EASY BLUEBERRY MUFFINS RECIPE - SWEET CS DESIGNS
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From sweetcsdesigns.com
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CREAM CHEESE-BLUEBERRY MUFFINS RECIPE | ALLRECIPES
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From allrecipes.com
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BLUEBERRY MUFFINS - EASY BLUEBERRY MUFFINS WITH FRESH O…
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From thefirstyearblog.com
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From onceuponachef.com
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HEALTHY LOW-CARB BLUEBERRY MUFFINS - RECIPE - DIET DOCTOR
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From dietdoctor.com
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Cool the muffins for a few minutes in the pan, then serve warm with softened butter. How To Freeze Cornbread Muffins. These muffins taste best when served right out of the oven but can be …
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From onceuponachef.com
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