Best 5 Blueberry Muffins Ritz Carlton Recipes
Blueberry muffins are a classic breakfast treat that can be enjoyed by people of all ages. They are often served warm with butter and jam, and can also be used as a base for French toast or bread pudding. The Ritz Carlton is a world-renowned hotel chain that is known for its luxurious accommodations and fine dining. Their blueberry muffins are no exception, and they are often praised for their moist texture, sweet flavor, and abundance of blueberries. In this article, we will explore the best Ritz Carlton blueberry muffin recipe, providing step-by-step instructions and helpful tips to ensure that your muffins turn out perfect every time.
Here are our top 5 tried and tested recipes!
THE RITZ-CARLTON'S BLUEBERRY MUFFINS
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
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
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
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--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
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
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
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
Provided by cooksalot
Number Of Ingredients 10
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
Tips:
- Carefully choose your muffin pans: The choice of muffin pans can affect the overall shape and texture of your muffins. For a classic muffin shape, use standard muffin pans. For a flatter, more compact muffin, use jumbo muffin pans.
- Use fresh, ripe blueberries: Fresh blueberries will give your muffins the best flavor and texture. If using frozen blueberries, thaw them completely before using and drain any excess liquid.
- Do not overmix the batter: Overmixed batter can result in tough, dense muffins. Mix the batter only until the ingredients are combined.
- Fill the muffin cups evenly: Fill each muffin cup evenly with batter, using a scoop or spoon. Avoid overfilling the cups, as this can cause the muffins to overflow during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean: Baking time may vary depending on the size of the muffins and the oven used. Start checking for doneness a few minutes before the end of the baking time indicated in the recipe.
Conclusion:
The Ritz Carlton's Blueberry Muffins are a delightful treat that combines the classic flavors of blueberry and lemon in a moist, fluffy muffin. With careful attention to ingredients and baking techniques, you can easily recreate this recipe at home and enjoy these delicious muffins whenever you crave a sweet and satisfying snack. Whether you are a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and delicious results.
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