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Our Favorite Blueberry Muffins

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Blueberry muffins are a breakfast staple in most homes. This blueberry muffin recipe from "Martha's Entertaining" features two options for topping. Make the crumb topping, or sprinkle granulated sugar and freshly grated mace over the blueberry muffin batter just before baking.

  • Yield: Makes 1 1/2 dozen

Source: Martha Bakes, Episode MBLB1010

Ingredients

For the Crumb Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled

For the Blueberry Muffins

  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
  • 1 1/4 cup granulated sugar
  • 1 large whole egg plus 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 2 cups fresh blueberries
  • Granulated sugar and mace, for topping (optional)

Directions

  1. For the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

  2. For the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

  3. Sift together flour, baking powder, and salt into a bowl.

  4. With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.

  5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.

  6. Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.

  7. Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

Reviews Add a comment

  • sewkatiedid
    21 JUN, 2016
    Just making these, but the video says melt half a stick of butter and the ingredient list says a whole stick?
    Reply
  • sewkatiedid
    21 JUN, 2016
    Just making these, but the video says melt half a stick of butter and the ingredient list says a whole stick?
    Reply
  • lakesideboarder
    11 DEC, 2015
    Great recipe, I loved the topping! But I used organic dried blueberries from Bella Viva Orchards, instead of fresh because I prefer to get them local and we are out of season at the moment.
    Reply
  • twocutekids
    7 APR, 2015
    Delicious! I saw the episode on PBS with my 4 year old and she asked if we could make them. Subtle differences from my previous blueberry muffin recipe, but so much better. Very moist, even though they needed extra cooking due to frozen blueberries. We used cinnamon and sugar for the topping, more family friendly than mace. Martha Bakes showcases basic recipes that she has perfected!
    Reply
  • LouAnneB
    20 JUN, 2014
    This recipe with the crumb topping is perfect! I made these for several different friends and the request for more keep coming.
    Reply
  • msannomalley
    17 SEP, 2013
    I'm making these right now. Even the batter alone tastes wonderful. I'm using blueberries I picked over the summer and froze.
    Reply
  • haleyannvictoria
    1 AUG, 2013
    This is my go to muffins recipe. I make tons of streusel topping, because that's always the best part!
    Reply
  • Suzy Keleher
    7 JUL, 2013
    Bursting with giant summer blueberries, you will find these delightful! We opted for the crumb topping...
    Reply
  • Kate_friedl
    3 JUL, 2013
    Added a little Maple flavoring. So,etching about brown sugar and maple just gives me breakfast chills. Batter tastes exquisite. We'll see when they are done baking!
    Reply
  • imoz
    1 JAN, 2012
    Delicious muffins! But i needed to keep it longer in the oven & used only half the crumble topping..
    Reply