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Found on cooking.nytimes.com
Description
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 Gilchrists, once one of citys best-known department stores. After it ran, one reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the 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. Featured in: De Gustibus; The Battle Over Blueberry Muffins.
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| Title: | Jordan Marsh's Blueberry Muffins Recipe |
| Descrition: | 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 |
Jordan Marsh's Blueberry Muffins
Produce
Refrigerated
Baking & Spices
Dairy
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Jordan Marsh's Blueberry Muffins Recipe
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
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