Blueberry Muffins Ritz Carlton Recipes

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RITZ CARLTON BLUEBERRY MUFFINS



Ritz Carlton Blueberry Muffins image

Ritz Carlton Blueberry Muffins--Uncle Ray's favorite! Use one or the other optional ingredients, and honestly, they really need one or the other--the muffin batter, as written, is very neutral. This recipe makes 12 jumbo muffins or 24 regular muffins. Nutrition information is calculated for jumbo muffins.

Provided by Jennifer Field

Categories     Muffins and Quick Breads

Time 35m

Number Of Ingredients 11

zest of 1-2 lemons
1 teaspoon vanilla paste or extract
3 and 1/2 cups sifted all-purpose flour
2 tablespoons baking powder
3/4 cup sugar
1 teaspoon fine sea salt
5 eggs slightly beaten, (Use large eggs) (Uncle Ray had purchased Jumbo Eggs, so we used 4 plus one of the yolks)
1/2 cup homogenized milk
5 ounces unsalted butter, melted and cooled
4 or 5 cups blueberries, fresh or frozen
6 teaspoons coarse sugar

Steps:

  • Heat oven to 425F.
  • In a large bowl, whisk together the flour, baking powder, sugar, and sea salt. Set aside.
  • In another bowl, whisk together the eggs, milk, melted and cooled butter and either of the optional ingredients (the vanilla or the lemon zest).
  • Pour the wet ingredients into the center of the dry ingredients and then plop in all but a handful of the blueberries.
  • Fold all together as evenly as you can. Work quickly and be thorough, but also be gentle. No stirring--just folding. It's a tall order, but you can do it. The batter will be very thick and scoopable, not pourable.
  • Scoop batter by 1/2 cups into 12 jumbo muffin cups lined with parchment muffin tin liners
  • Press a few blueberries into the top of each muffin and then sprinkle with 1/2 teaspoon of coarse sugar.
  • Turn oven down to 400F, and bake until golden brown with an internal temperature of about 195F-200F, about 25 minutes. If the muffins get too brown before the insides are done, cover with foil.
  • Cool in tins for 5 minutes and then remove to racks. Serve warm with a pat of butter.

Nutrition Facts : Calories 380 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 13 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 459 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

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

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

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, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

THE RITZ-CARLTON'S BLUEBERRY MUFFINS



The Ritz-Carlton's Blueberry Muffins image

This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's - long since closed - was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made. (After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)

Provided by Marian Burros

Categories     breakfast, side dish

Time 40m

Yield 15 to 16 large muffins

Number Of Ingredients 9

3 1/2 cups sifted all-purpose flour
2 tablespoons baking powder
3/4 cup sugar
Pinch salt, optional
5 eggs, slightly beaten
1/2 cup milk
5 ounces unsalted butter, melted and cooled
4 or 5 cups blueberries, fresh or frozen
Additional sugar for topping

Steps:

  • Heat oven to 425 degrees.
  • Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
  • Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
  • Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 14 grams, TransFat 0 grams

BEST EVER BLUEBERRY MUFFINS



Best Ever Blueberry Muffins image

These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack. Moist, tender muffins full of fresh juicy blueberries!

Provided by Chrissie

Categories     Baking     Breakfast     Coffee Break

Time 40m

Number Of Ingredients 10

2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup fresh blueberries (plus more for topping (optional))
zest of 1 lemon
1 cup milk
1 egg
1/2 teaspoon vanilla extract
4 tablespoons vegetable oil

Steps:

  • Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
  • Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
  • Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
  • Measure the milk into a 2-cup size liquid measuring cup.
  • Add the egg, vanilla and vegetable oil and whisk them together with a fork.
  • Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
  • Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
  • Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
  • Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 112 mg, Fiber 1 g, Sugar 11 g

BLUEBERRY MUFFINS - RITZ CARLTON RECIPE



Blueberry Muffins - Ritz Carlton Recipe image

Provided by cooksalot

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

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

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