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Blueberry Muffins

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These delicious muffins -- bursting with blueberries, and with crunchy, sugary tops -- are perfect for breakfast or with coffee any time of the day.

  • Yield: Makes 6 large or 12 small muffins

Source: Martha Stewart Living, July/August 2000

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. 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.

  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.

Reviews Add a comment

  • kimberski82
    26 JUN, 2016
    These were a bit of a let down. The muffins were kinda bland.
    Reply
  • JDubJay
    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.
    Reply
  • rageonthepage
    18 AUG, 2013
    Delicious! You don't even need the sprinkle of sugar.
    Reply
  • atomic907
    14 AUG, 2013
    Great recipe, no complaints here! Another amazing Martha Stewart Recipe under my belt!
    Reply
  • Jenni Kellar
    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 :)
    Reply
  • loxling
    20 AUG, 2012
    Thanks, IDMOM22, typing error...I meant baking powder!!!How did yours go?!
    Reply
  • IDMom22
    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.
    Reply
  • loxling
    6 AUG, 2012
    i followed this recipe 100% but it had a bitter baking soda after taste. Does anybody have this kind of problem?
    Reply
  • loxling
    6 AUG, 2012
    i followed this recipe 100% but it had a bitter baking soda after taste. Does anybody have this kind of problem?
    Reply
  • annrussell2923548
    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.
    Reply