The Ritz-Carlton’s Blueberry Muffins

By Marian Burros

The Ritz-Carlton’s Blueberry Muffins
Craig Lee for The New York Times
Total Time
About 40 minutes
Rating
4(4,464)
Comments
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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.)

Featured in: DE GUSTIBUS; MUFFINS ARE A SPECIAL WAY TO ENJOY BLUEBERRIES

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Ingredients

Yield:15 to 16 large muffins
  • 3½cups sifted all-purpose flour
  • 2tablespoons baking powder
  • ¾cup sugar
  • Pinch salt, optional
  • 5eggs, slightly beaten
  • ½cup milk
  • 5ounces unsalted butter, melted and cooled
  • 4 or 5cups blueberries, fresh or frozen
  • Additional sugar for topping
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

253 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 5 grams protein; 170 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.

  3. Step 3

    Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.

  4. Step 4

    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.

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Ratings

4 out of 5
4,464 user ratings
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Comments

S. Rose

I've made this recipe maybe one hundred times over the years - in season, I'll bake another batch as soon as we exhaust the previous one. NB: if you use frozen blueberries, it will take longer (is this obvious?) and yield less consistent results. This is a good recipe to cook in parchment muffin cups as they tend to stick to the paper ones.

lilian

They are very good. I also like them because they are not very sweet. I have cut the recipe in half and that gives you 12 regular size muffins plenty for us at home.

LL

Recipe halves beautifully. Instead of 3/4 sugar use slight 1/2 cup and instead of 5 eggs use 3. Remember re butter the recipe calls for ounces NOT tablespoons. Two tablespoons equal one ounce. Renders 12 regular sized muffins. I do not use cupcake papers as it tends to make muffins dryer. Also after cooling I wrap each muffin in plastic wrap and put all in large freezer bag. Great to have around for company - just take as many out as you need a couple hours before to thaw.

Melissa

Oh friends! I really did follow the recipe but they burned. I’m heart broken. Angry at myself. Did anyone have a hard time with this?

Emma

These turned out pretty bland, even with the addition of a bit of vanilla extract and lemon zest. I’m a “not too sweet” dessert person but the flavor was just not there.

Julia

These muffins are amazing, I cut the sugar back to a rough half cup and added a splash of vanilla. Two pints of blueberries was plenty and I ended with 24 medium size muffins cooked for about four minutes less. Everyone at work raved about them

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