Ritz Carlton’s Blueberry Muffins

I love myself a good breakfast muffin and I got this time tested recipe from New York Times cooking. It did not disappoint. The tops are crunchy, the muffin tasty and using seasonal berries (not frozen) resulted in flavorful, not overly sweet, and satisfying indulgences…

Tonight I sent a plate of 3 to be brought to my Grammy’s house tomorrow to be enjoyed poolside, and I kept 3 for myself! Baking in the summer can be kind of daunting but I put on the exhaust fan, crossed my fingers and said a prayer to the baking gods. Usually I am not so into midafternoon pastries but I enjoyed my tester muffin before my walk and it was pretty awesome. This recipe is actually super simple and would be perfect for entertaining since your prep time is so short in comparison to the quality of the result Your guests will think you worked for hours before they arrived, perhaps even jumping to conclusions you might have churned the butter yourself or travelled to the You-pick and harvested the berries yourself. I adjusted this recipe to make 6 big muffins and I kept the original number of butter tablespoons because it seemed to make sense to have more butter. More always makes sense! Make sure you liberally sprinkle with sugar to ensure the crusty sweetness and don’t skimp on the blueberries! The original recipe called for unsalted butter but I used salted butter to balance out the sweetness of the seasonal fruit!

Ingredients

1 3/4 cup flour

0.5 cup granulated sugar

2 cups of blueberries

tbls of baking powder

0.25 skim milk

6 tbls of salted butter melted and cooled

2.5 eggs, whisked

Plan of attack

Preheat the oven to 425

Mix dry ingredients and then add wet ingredients. Then add blueberries and mix thoroughly.

Turn the oven to 390 degrees

Fill your nonstick muffin tin and place in the oven

Cook for 25-30 minutes, or until a knife inserted is clean and the tops are done browning.