Blueberry Muffins

Name: Blueberry 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; 1.25 cups sugar, plus more for sprinkling; 1 large egg; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 cup milk; 1.75 cups blueberries

3.4

(792)

71 Reviews

By

Martha Stewart Editors

Updated on February 16, 2021

Yield:

Makes 6 large or 12 small muffins

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

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 ¼ cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 ¾ cups blueberries

Directions

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 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.