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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 day.

Source: Martha Stewart Living, July/August 2000



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How would you rate this recipe?
  • MS10523569
    4 FEB, 2018
    This is a great recipe converted gluten free! Very moist and tastes great. I used 1cup of almond flour and 2 cups 1to1. I made one batch with the sugar topping and one without. The sugar does add a nice texture and makes the top very pretty.
  • 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?
    • sargesgirl1993
      3 FEB, 2018
      Use baking powder not baking soda
  • MS11572076
    18 AUG, 2017
    My great niece, Bella, and I had a lovely afternoon making these delicious muffins! They are so yummy, we might make them again tommorow! Susan Nickel
  • kimberski82
    26 JUN, 2016
    These were a bit of a let down. The muffins were kinda bland.
  • 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.
  • rageonthepage
    18 AUG, 2013
    Delicious! You don't even need the sprinkle of sugar.
  • atomic907
    14 AUG, 2013
    Great recipe, no complaints here! Another amazing Martha Stewart Recipe under my belt!
  • 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 :)
  • loxling
    20 AUG, 2012
    Thanks, IDMOM22, typing error...I meant baking powder!!!How did yours go?!
  • 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.

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