Ritz Carlton Blueberry Muffins--Uncle Ray's favorite! Use one or the other optional ingredients, and honestly, they really need one or the other--the muffin batter, as written, is very neutral.
5eggs slightly beaten(Use large eggs) (Uncle Ray had purchased Jumbo Eggs, so we used 4 plus one of the yolks)
½cuphomogenized milk
5ouncesunsalted buttermelted and cooled
4or 5 cups blueberriesfresh or frozen
Additional sugar for topping
Optional Ingredients not in the Original Recipe
zest of 1-2 lemons
1teaspoonvanilla paste or extract
Instructions
Heat oven to 425F.
In a large bowl, whisk together the flour, leavening, sugar, and sea salt. Set aside.
In another bowl, whisk together the eggs, milk, melted and cooled butter and either of the optional ingredients (the vanilla or the lemon zest).
Pour the wet ingredients into the center of the dry ingredients and then plop in all but a handful of the blueberries.
Fold all together as evenly as you can. Work quickly and be thorough, but also be gentle. No stirring--just folding. It's a tall order, but you can do it. The batter will be very thick and scoopable, not pourable.
Scoop batter by 1/2 cups into 12 jumbo muffin cups lined with parchment muffin tin liners
Press a few blueberries into the top of each muffin and then sprinkle with 1/2 teaspoon of coarse sugar.
Turn oven down to 400F, and bake until golden brown with an internal temperature of about 195F-200F, about 25 minutes. If the muffins get too brown before the insides are done, cover with foil.
Cool in tins for 5 minutes and then remove to racks. Serve warm with a pat of butter.
Notes
Uncle Ray's Notes:Remember these muffins have been in flux for 35 years, ever since Charles Bonino, the executive chef who retired in 1971 decided he wanted to make a better muffin. The Ritz Carlton has been serving some version of this muffin since it opened in 1927.Good fortune to you all, and may your muffins rise to the occasion.Uncle Ray the Muffin ManMy Notes:Muffins are always best eaten the day they are made. If you can't plow your way through a dozen or don't have folks to share with, freeze them airtight (I put them in zipper freezer bags and suck out all the air before sealing). They'll be fine for a couple of weeks. Only take out the muffin/s you're going to eat, thaw in the microwave for a few seconds and then split and heat in the toaster oven for 3-4 minutes.