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Blueberry Muffins

  • yield: Makes 6 large or 12 small muffins

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for tins
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar, plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups blueberries

Directions

  1. Step 1

    Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

      In this step:

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

      In this step:

Source
Martha Stewart Living, July/August 2000

Reviews (78)

  • 29 Mar, 2014

    Great recipe. Tender cake. I used a frozen mix of strawberries, blueberries and blackberries straight from my freezer.
    My toddler helped and we had lots of fun.

  • 18 Aug, 2013

    Delicious! You don't even need the sprinkle of sugar.

  • 14 Aug, 2013

    Great recipe, no complaints here! Another amazing Martha Stewart Recipe under my belt!

  • 5 Nov, 2012

    The bitter taste is most likely from the aluminum in the baking powder. Ever since I bought aluminum free, I don't have that problem anymore. I hope this helps :)

  • 20 Aug, 2012

    Thanks, IDMOM22, typing error...I meant baking powder!!!How did yours go?!

  • 15 Aug, 2012

    loxling-You are suppose to use Baking Powder not Baking soda. Maybe that was your problem? Going to try these. I have about 9 gallons of blueberries to get through.

  • 6 Aug, 2012

    i followed this recipe 100% but it had a bitter baking soda after taste. Does anybody have this kind of problem?

  • 6 Aug, 2012

    i followed this recipe 100% but it had a bitter baking soda after taste. Does anybody have this kind of problem?

  • 21 Jun, 2012

    I followed the recipe exactly and the muffins were very good. They were moist and had a good crumb. The sprinkled sugar made the tops crispy andthe fresh bluberries made them moist. I'll definately make them again. Thanks Martha.

  • 6 Mar, 2012

    I used frozen blueberries. They are from Costco and the blueberries are small and individually flash frozen. My suggestion using frozen berries - don't thaw, keep them frozen until they are ready to be folded into batter. This will help keep muffins from turning gray from blueberrie juice. My muffins turned out great, will make again!

  • 6 Mar, 2012

    I used frozen blueberries. They are from Costco and the blueberries are small and individually flash frozen. My suggestion using frozen berries - don't thaw, keep them frozen until they are ready to be folded into batter. This will help keep muffins from turning gray from blueberrie juice. My muffins turned out great, will make again!

  • 18 Feb, 2012

    The muffins were delicious. I replaced the two egg yolks with another whole egg and I added lemon zest (1 tspn,) and about 1/2 tsp of cinnamon to the batter. I topped the muffins with cinnamon sugar. The mixture made 18 regular muffins not 12 and they baked in 25 minutes. Also, since I didn't have regular butter , I used 6Tspns of Irish butter (Kerrygold) instead.

  • 15 Feb, 2012

    Hello. I have a question about bluberries. Can I use frozen fruits?

  • 27 Jan, 2012

    By far my favorite blueberry muffin recipe! I took user WMuske advice and added brown sugar, 1/4 nutmeg and cinnamon for the topping, this really gives it that extra special something. I wouldn't say these are tricky, just keep an eye out because I took these out around 30 minutes (I did the Large Muffin Tin) and they were perfect!
    I also made a mistake the first time I made these and left out 3/4 cup of the blueberries, the batter alone made up for it and they still tasted great!

  • 14 Oct, 2011

    Shenanigans! My comment from 2010 was merged into this recipe. I'm sure this one is delicious too but I've only made the infamous 'nutmeg' one. Guess I'll handcopy that one for my buddy.

  • 21 Sep, 2011

    These muffins are delicious. I like using the extra sugar as a sprinkling topping to sweeten them even more when they come out of the oven. I saw another great blueberry muffin recipe on http://www.blueberrymuffins.com but yours are amazing.

  • 8 Aug, 2011

    This is not the recipe that I bookmarked. Glad I have a printout of the correct recipe. Thank you cttoth for posting the good recipe.

  • 25 Jul, 2011

    I wondered if these were worth the trouble since I have made a very easy Betty Crocker version for years with oil instead of butter, no eggs and a very quick mix (no time consuming steps) the BC one has a strusle topping and is very good. I made these as indicated. I ended up with 18 small muffins, I used cupcake pans and liners. They could have come out 1 or 2 minutes earlier. They are very good. The batter reminds me of yellow cake batter, very sweet and yummy. Sugar toppins is perfect.

  • 19 Jul, 2011

    Blueberry Muffins with Nutmeg Sugar topping
    1 stick unsalted butter, room temp
    2 C flour
    1 1/2 tsp baking powder
    1/2 tsp salt
    2C fresh blueberries
    2tsp vanilla extract
    1 1/4 C sugar (1/4 c reserved for topping
    2 eggs
    1/2 C milk
    1/4 tsp nutmeg for topping
    Oven 375
    Wisk flour, baking powder & salt. toss blueberries w 1 1/2 tsp flour mixture
    In mixer beat sugar & butter add eggs 1 at a time mix in vanilla. ON low add flour mixture then milk. Fold in berries. Sprinkle with topping bake 30 min

  • 13 Jul, 2011

    I also would like the recipie that has the nutmeg and all, it was the recipie that also told us how to coat the frozen blueberries with a little flour and let them sit while the rest is made up. They must have taken it off the recipies as I do not see it. Any have the recipie??

  • 23 Jun, 2011

    ...oh, and these didn't need to bake for 45 minutes...I got them out after about 20-25 minutes... they were already turning a darker golden...so watch the time.

  • 18 May, 2011

    .... 2 cups fresh blueberries 1 1/4 cup sugar 2 large eggs 2 teaspoons vanilla 1/2 cup milk 1/4 teaspoon nutmeg. Does anyone have this recipe?

  • 4 Feb, 2011

    Very first time ever baking homemade blueberry muffins. Due to the inclement weather the last week we were out of whole milk so I substituted with heavy whipping cream and almond extract. Absolutely delicious my son had 3 muffins! This recipe is definitely a keeper!

  • 14 Jan, 2011

    This was the first time that I made blueberry muffins and I couldn't believe how easy it was. This recipe is excellent, not too sweet, very fluffy and oh soo good!
    For the topping I used light brown sugar and in addition to the nutmeg I also added a dash of cinnamon.
    Will surely make this again.

  • 23 Nov, 2010

    halve the recipe, using the same amount of salt and a tspn of baking powder. It doesn't affect taste in that small an amount, and helps it to rise.
    good luck!

  • 25 Oct, 2010

    could anyone tell me what's the difference for baking 6 muffins by using a small oven (table top size)

  • 24 Aug, 2010

    This is a great blueberry muffin recipe. It was the first one I used a few years back and I can't figure out why I tried others. I learned my lesson.

  • 5 Aug, 2010

    Simple and delish! I like that the recipe calls for butter and not oil.

  • 2 Jul, 2010

    I made these muffins with white whole wheat flour and Smart Balance margarine to make them a bit healthier and they turned out great. We're eating them now. Yumm.

  • 29 Jun, 2010

    The muffins are soo yummy! This is my second time making them, I made a crumb topping which was a nice touch.

  • 25 Jun, 2010

    I've made this twice now, both times with my 4 year old helping me. Extremely simple, extremely delicious. Moist, lightly sweet, taste exactly like a blueberry muffin should.

    To suzyb52, is it possible you overmixed the flour and milk? You should mix the flour until it is just combined, not totally combined, and same with the milk. They should turn out perfect. Maybe try again?

  • 23 Jun, 2010

    These muffins did taste delicious, but I was disappointed that they didn't have the traditional poofy muffin top. I followed this recipe to a tee, but the muffins did not rise. I wonder if adding baking soda would help. The baking powder I used in the recipe was fresh. I just bought it for the recipe. Then, I thought it was my oven, but when I went out and bought a box of Betty Crocker muffin mix from the store, they rose perfectly. Wish I could make homemade blueberry muffins perfectly.

  • 14 Jun, 2010

    Tasty! I did the half milk, half sour cream as suggested in some reviews. I like the slight tang from the sour cream. Lemon zest would be a good addition too.. How it would be possible to wait so long to eat them is beyond me. :) My preschooler wanted one as soon as we pulled them out of the oven. I have standard size muffin tins and the muffins cooked in 27 minutes.

  • 21 Mar, 2010

    So delicious. Using the jumbo muffin pan (the 6 vs the 12), they were done after 38-40 min at 375 deg.

  • 14 Mar, 2010

    : ) I'm so happy with this recipe. I've used both fresh and frozen blueberries, and although frozen are more difficult to work with, they are equally delicious! I've made standard-sized muffins about 4 times... and then wanted to put my 24-ct mini muffin part by Chicago Metallic to the test. I adjusted the cooking time to 20 minutes (remembering to turn in the middle) and they came out as delightful, adorable little jewels. The recipe made 46 muffins!

    Thanks Martha~ <3

  • 30 Jan, 2010

    Can you use frozen blueberries?

  • 5 Jan, 2010

    I have been making these muffins for years, and I always add a little lemon zest to the batter. I just love the combination of lemon

  • 30 Dec, 2009

    Try tossing them in flour before blending them in...

  • 13 Dec, 2009

    I tried the receipe today and I want to try it with raspberries, however, can anyone please tell me how to avoid having the blueberries stuck at the bottom?

  • 29 Jul, 2009

    Delicious!

  • 21 Mar, 2009

    I'll preface this by saying that I'm not the best cook, and this recipe seemed a bit complex for someone used to booking Hamburger Helper, but the muffins are somehow PERFECT! And I mixed everything by hand b/c I couldn't find my electric mixer. I think we should quit our day jobs and open a muffin shop. I'm going to try and resist eating the remaining 11 muffins now.

  • 21 Mar, 2009

    I'll preface this by saying that I'm not the best cook, and this recipe seemed a bit complex for someone used to booking Hamburger Helper, but the muffins are somehow PERFECT! And I mixed everything by hand b/c I couldn't find my electric mixer. I think we should quit our day jobs and open a muffin shop. I'm going to try and resist eating the remaining 11 muffins now.

  • 8 Mar, 2009

    Hi martha I just finished making the muffins...The muffin came out great. but next time i am going to do the 1/2 sour cream and 1/2 milk. Just to make them more moist. As it was suggested in one of the prior comments.

  • 6 Mar, 2009

    All I can say is, "Oh my goodness!" This is a great recipe! I made them for something for my family to snack on while at my home...Of course I always try a new recipe myself before I allow my family to make the judgment. I give it five stars.

  • 23 Feb, 2009

    I also turned this into a loaf. I used strawberries instead, and well, eh, I wasn't that impressed with the results. I must have gone wrong somewhere.

  • 23 Feb, 2009

    Awesome muffin recipe (: I didn't have fresh blueberries so I used blueberry jam (placed a spoonful of batter followed by jam, then covered it up with batter). Lovely, had jam oozing as I bit from the muffins. Works great with mashed bananas

  • 20 Feb, 2009

    I MADE THIS INTO A LOAF AND BAKED IT AT 350 FOR AROUND 45-55 MIN AND IT WAS A HIT!!

  • 14 Jan, 2009

    Lovely muffin recipe- these go down a treat with everyone! Substitute raspberries if you have them, or cranberries for a wintry variation.

  • 7 Dec, 2008

    This is the absolute best blueberry muffin recipe. My friends have been driving me nuts to make more. But, I don't have anymore blueberries in my freezer - we had picked them at a farm this summer. I guess I'll be trying it next with store-bought frozen. I'm sure they'll be just as good.

  • 5 Sep, 2008

    These muffins are delicious and so easy to make. I recently watched the online video "20 more things everyone should learn to do." There was a segment on muffins that was very informative.

  • 9 Aug, 2008

    I used Whole Wheat and they turned out great! Actully I used half and half but you could always try 1 3/4 ww and 1/4 white. Good luck MMSRJS!
    P.S Best Muffins ever!

  • 8 Aug, 2008

    I made these for a "wedding morning bruch" in a mini muffin pan. It only took about 13 minutes to bake and everyone LOVED them! Now I am asked to make these all the time!

  • 7 Aug, 2008

    Hi Martha, My family and i loved this blueberry muffin recipe . It was very is to make. I have made other blueberry muffin before this was very moist i also put cranberry in instead of blueberry to.

  • 2 Aug, 2008

    Dear Martha!!! This recipie of muffins is delicious, it's very especial. I loved....thanks for be this especial people you are!!!! And thank for the most beautiful and importat site of internet.......Patricia from Brazil.

  • 1 Aug, 2008

    would it work if i replaced the fruit for chocolate chips?

  • 29 Jul, 2008

    hi martha i am wafa from algeria thank you for this recipe it's great i love it so much this muffins are delisous.

  • 29 Jul, 2008

    hi martha i am wafa from algeria thank you for this recipe it's great i love it so much this muffins are delisous.

  • 29 Jul, 2008

    hi martha i am wafa from algeria thank you for this recipe it's great i love it so much this muffins are delisous.

  • 28 Jul, 2008

    how do you make a crumb topping

  • 28 Jul, 2008

    These are great, but I add 1/2 cup sour cream and 1/2 cup milk. Keeps them nice and moist. Also, make a crumb topping instead of plain sugar. Out of this world.

  • 27 Jul, 2008

    Hi mmsrjs. I think the directions are referring to HOW the ingredients are mixed. After reducing the mixing speed of the egg/butter/vanilla mix, you add both the flour mixture and the milk, but you alternate adding a little bit of the flour mixture, then a little of the milk, then a little of the flour, and so forth, beginning and ending with the flour mixture. Alternating the dry and liquid additions, as opposed to putting the milk and flour all in at once, prevents the batter from deflating.

  • 27 Jul, 2008

    Has anyone tried to make these with 'whole wheat' flour? I wonder if they would turn out. White flour of any kind is a "no no" on my diet but whole wheat is O.K. and also I have to use a good sugar substitute. Thanks all for the various comments, I enjoy reading them.

  • 27 Jul, 2008

    Hi there everyone; I have never eaten muffins, and if you put sugar on them you sure can leave me out. But I'll be darned, didn't I read in the directions, line 5 that it says MILK and on line 4 it tells us the alternate adding flour and milk. Course I realize I don't bake, so maybe I'm wrong in reading directions. Hope you are better at following directions.

  • 26 Jul, 2008

    I make these all the time and they are my favorite Blueberry Muffin, but I add a little lemon zest to the recipe, the lemon gives them a little extra zip...

    Also, you add the milk alternating with the flour.

  • 23 Jul, 2008

    Note: the milk has been left out of the directions. Don't forget to add it to your wet ingred.

  • 10 Jul, 2008

    I have raspberry bushes so i made mine with the raspberries. I accidentally doubled the berries and it made 22 muffins. They were all gone in a few hours so i made a second batch with the berries doubled. My family really enjoyed these. I will never use another recipe after this one. They were also very easy to make. I loved the ice cream scoop to measure equal amounts of batter. I used cinnamon sugar for my topping. If you are looking for a good muffin recipe this is it.

  • 8 Jul, 2008

    These muffins are soooo delicious! I put 1 cup of blueberrys and 1 cup of raspberrys in mine and they are awesome. I make them all the time now.

  • 8 Jul, 2008

    These muffins are soooo delicious! I put 1 cup of blueberrys and 1 cup of raspberrys in mine and they are awesome. I make them all the time now.

  • 19 May, 2008

    These blueberry muffins are the best! i have tried meny blueberry muffin recipes before, and this one tops them all. It's exactly how you want blueberry muffins to taste and feel.

  • 13 May, 2008

    Works very well with frozen blueberries as well

  • 6 May, 2008

    These muffins were delicious turned out perfectly. I made mine with small pieces of granny smith apples and added 1 teaspoons of apple pie spice.

  • 3 Apr, 2008

    I attend a tapping of Martha's show on APril 1. They served these muffins while we waited. THET ARE GREAT!!!

  • 13 Mar, 2008

    I have now made these with both blueberries and raspberries, using about half the amount of fruit indicated and have had excellent results. The recipe produces perfect muffin texture.

  • 7 Mar, 2008

    Yesterday I made this recipe and everyone love it! it is a Fantastic recipe :) Next week I will try the recipe with another fruit. Thank you!
    By the way sorry about my english but I'm from Barcelona (Spain).

  • 3 Mar, 2008

    Oh my gosh! Best recipe I've used! Love it! I use freshly ground flour, so the flavor was fantastic! I also used mini frozen blueberries.

  • 3 Mar, 2008

    Oh my gosh! Best recipe I've used! Love it! I use freshly ground flour, so the flavor was fantastic! I also used mini frozen blueberries.

  • 3 Mar, 2008

    Oh my gosh! Best recipe I've used! Love it! I use freshly ground flour, so the flavor was fantastic! I also used mini frozen blueberries.

  • 9 Feb, 2008

    I really like these! Before my muffins would come out hard and heavy but i didn't over beat and these came out light and fluffy and not too sweet!!.