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 Gilchr
No More Soggy-Bottomed Muffins! Keep Fruits from Sinking: toss them in Tbsp of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.
This blueberry muffin recipe 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. (Photo: Jim Wilson/The New York Times ) (half and half recipes christmas morning)
Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting
Blueberry, Almond and Lemon Cake. A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.