Favorite blueberry muffin recipe?
- miss_mia Aug 23, 2005 08:23 AM
Our neighbor's refrigerator died, leaving us with a quantity of blueberries to consume in short order. After making the Gourmet Peach Blueberry cake, I will still have plenty for muffins. I have used the CI "any fruit will do" recipe, but wondered what suggestions anyone here might have. Thanks!
If you really need to get rid of those blueberries, I'd be happy to take them off your hands! I like to make blueberry corn muffins and you can just use the recipe off the Indian Mills (i think that's the cornmeal brand) bag. It's really pretty good!
There are lots of recipes purporting to be THE Jordan Marsh Blueberry Muffin Recipe. This one has at least had some degree of confirmation, coming from a former baker at the now "Macy-fied" store (sans bakery, unfortunately.) In any case, it is a good recipe. Don't round off the amounts. Accuracy is the key.
Martha and Gus's Muffins
1 cup plus 1 tablespoon unsifted all purpose flour
1 teaspoon salt
1 cup plus 1 tablespoon solid shortening
2 cups plus 2 tablespoons sugar
5 extra large eggs
2 cups plus 1 tablespoon unsifted all purpose flour
1 teaspoon baking soda
1 Tablespoon baking powder
1 cup buttermilk
2 teaspoons vanilla
2 2/3 cups cake flour (Soft-as-Silk)
2 pints blueberries or 4 cups other fruit.
2 egg whites, beaten with 1 tablespoon water until frothy
Preheat oven to 400?. Cream first all purpose flour with salt, shortening,
and sugar. Add eggs all at once and beat 3 minutes with electric mixer.
Add remaining remaining all purpose flour, baking soda and baking powder.
Beat again. Blend in buttermilk and vanilla. Add cake flour and beat until
mixed. Batter will be very stiff. Fold in fruit of choice, dividing batter
if you want to make several kinds. Grease muffin tins well and fill 3/4
full. Brush egg white mixture over tops with brush or your fingertips.
Sprinkle generously with sugar. Bake 20-25 minutes until golden. Let cool in tins for 10 minutes, then remove to racks to finish cooling. Batter may be stored 3 days before baking. I usually add the fruit just before baking, however.
re: Karl S.
I was wondering . . . thanks for the clarification.
We were briefly enslaved this weekend, picking blueberries. It was like the biblical loaves and fishes, those blueberries just don't stop ripening.... Anyway, the best baking afterwards had a little lemon zest in the mix...in a giant muffin one day and pancakes another.
Thank you so much for sharing this recipe with us! I tried it yesterday with a couple very small modifications (I had no buttermilk, so I used regular milk, and I added the zest of two lemons), and it turned out BRILLIANTLY - much better than any commercial muffins I've eaten! They were big, tender, and slightly cake-like, which is exactly how I always wanted my homemade muffins to turn out but was never able to accomplish before.
re: Becca Porter
that is a good one!
i also like ci's blueberry muffin recipe from several years back; i make the the version that's dipped in melted butter then rolled in cinnamon-sugar. yum. i just made them last weekend but subbed blackberries for the blueberries, and they came out equally good.