The Ritz Carltons Blueberry Muffins Recipes

RITZ CARLTON BLUEBERRY MUFFINS

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.

JORDAN MARSH'S BLUEBERRY MUFFINS

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.

BLUEBERRY MUFFINS - RITZ CARLTON RECIPE

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