The Ritz-Carlton’s Blueberry Muffins

The Ritz-Carlton’s Blueberry Muffins

15 to 16 large 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 href="http://www.nytimes.com/1987/06/13/style/de-gustibus-the-battle-over-blueberry-muffins.html">a reader wrote in</a> to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is <a href="https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins">here</a>, so you can decide for yourself.)

Ingredients

  • 3 1/2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 3/4 cup sugar
  • Pinch salt

    optional

  • 5 eggs

    slightly beaten

  • 1/2 cup milk
  • 5 ounces unsalted butter

    melted and cooled

  • 4 or 5 cups blueberries

    fresh or frozen

  • Additional sugar for topping

Directions

  1. 1

    Heat oven to 425 degrees.

  2. 2

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

  3. 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. 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.

The Ritz-Carlton’s Blueberry Muffins

The Ritz-Carlton’s Blueberry Muffins

4.0(4.5k)40 min15 to 16 large muffins

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Ratings & Reviews

0.0/ 5
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Based on 4,521 ratings

cooking.nytimes.com
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About this Recipe

Dreaming of those perfectly plump, bakery-style blueberry muffins with a delightful crusty top? This recipe for The Ritz-Carlton’s Blueberry Muffins brings that iconic Boston hotel experience right to your kitchen, promising a batch of generous, tender treats.

What makes these blueberry muffins truly stand out is a legacy of perfection. Pastry chefs at the Ritz-Carlton meticulously refined this recipe over decades, ultimately swapping shortening for rich unsalted butter, increasing the number of eggs for structure and moisture, and generously boosting the blueberries. This careful evolution results in a muffin that’s exceptionally tender on the inside, bursting with fruit, and boasts that signature desirable crusty topping—a true testament to classic baking.

You can expect large, satisfying muffins that are wonderfully moist and light, with a subtly sweet crumb that lets the vibrant flavor of the blueberries shine through. The slightly increased sugar on top provides a pleasant crunch and extra sweetness, perfectly complementing the fruit. With a total time of just 40 minutes, you'll be enjoying these golden-domed delights quickly, making them an achievable project for home bakers of any skill level.

This recipe is incredibly versatile. Feel free to use either fresh or frozen blueberries; if using frozen, there's no need to thaw them first, just fold them in. While the recipe suggests a pinch of salt is optional, a touch of salt often enhances the sweetness of baked goods. For a different twist, consider adding a sprinkle of lemon zest to the batter for a bright citrus note.

These generous blueberry muffins are truly at their peak when enjoyed the very day they are made. They make a splendid addition to any breakfast spread, a luxurious brunch item, or a comforting treat with your afternoon tea or coffee. Serve them warm for the ultimate experience.

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