Blueberry Muffins Ritz Carlton Recipes

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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

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

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

BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS



Better Best Blueberry (and Raspberry) Muffins image

These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.

Provided by Melissa Johnson

Categories     Recipes

Time 45m

Yield 12-16 muffins

Number Of Ingredients 13

1/2 cup softened unsalted butter (1 stick or 113g)
1 cup sugar (200g)
1/3 cup sourdough starter (100g)
2 eggs
1 tsp vanilla extract
zest of 1/2 lemon
2 cups bolted all purpose flour (280g)
2 tsp baking powder
½ tsp salt
½ cup milk (120g)
1 cup blueberries (150g)
1 cup raspberries (130g)
3 tsp sugar to sprinkle on the muffins just before baking

Steps:

  • Preheat your oven to 375°F.
  • Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
  • In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
  • Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
  • In another bowl, sift together the flour, baking powder, and salt.
  • Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
  • Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
  • Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
  • Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
  • You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.

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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