My son is obsessed with Blueberry Muffins and I wanted to make something healthy, quick, and delicious for him that he can snack on.
This recipe is based on the Jordan Marsh recipe, which allegedly has a bit of history. The original recipe was used by Gilchrist but was adopted by The Ritz-Carlton in Boston.
It turned out that after Marian Burros wrote an article “The Battle of the Blueberry Muffins”, one reader said that they were actually not from the Ritz-Carlton but from the Jordan Marsh department store.
This version has a lot more sugar and butter, as well as fewer eggs than the Ritz-Carlton muffins. It also requires that the blueberries are meshed which makes them more moist and allows them to stay fresh longer.
I kept the sugar out one time and only sprinkled it on top. I also didn’t mesh the blueberries and both times they came out delicious!
- 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
- 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.