Jordan Marsh's blueberry muffins from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 670) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on March 06, 2016

    Rescued from the long defunct Boston department store, I have been eating these and making them since I was a kid in my Grandmother's kitchen. A go-to recipe when my kids were little.

  • Yildiz100 on March 06, 2016

    I wad super skeptical about the instructions. (Beat together the milk and dry ingredients? With an electric mixer?) I was sure they would be tough. I was wrong! They were light and fluffy and full of blueberries. My eggs were medium so I did add a bit of milk to thin out the batter. I forgot the sugar on top. It wasn't missed in terms of sweetness but it might have been pretty. Mine were done in 25 minutes-in fact one of my two trays was a tiny bit overdone. My oven might be a little too hot.

  • Delys77 on October 31, 2011

    These were very good but you have to make sure you cook them enough as they can be a bit gooey. You do end up with a bit of a blue muffing but it is still attractive and the sugared top is nice. Also I cut the butter and sugar back a bit and it was still good

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