Our Favorite Blueberry Muffins

391 Ratings
  • 5 79
  • 4 89
  • 3 128
  • 2 74
  • 1 21

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

Martha Bakes, Episode MBLB1010

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 1 1/2 dozen
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Ingredients

Crumb Topping (Optional)
Muffins

Directions

  • 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.

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  • Muffins:

    Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

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

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

  • 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 blueberries by hand.

  • 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.

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

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Reviews (18)

391 Ratings
  • 5 79
  • 4 89
  • 3 128
  • 2 74
  • 1 21
Martha Stewart Member
05/14/2020
Muffins used to be less sweet than they are nowadays, so these muffins are spot on. This is a great standard recipe but I followed a few reader suggestions to add lemon zest and buttermilk (just added lemon juice to the regular milk) . . . turned out even better. Thanks, Martha and all!
Martha Stewart Member
02/21/2020
These came out perfect! Added lemon zest & 1T lemon juice. Nutmeg & cinnamon. Made my milk buttermilk too. For Strudel topping crunched up wedding cookies instead of flour added the butter, brown & white sugar! Over the top muffins! Thx Martha Stewart♥️
Martha Stewart Member
02/02/2020
Great texture, easy to bake, awesome look, deli batter, but outcome flavor of the bread per se is dull. I recommend adding some lime zest or maybe a bit of its juice.
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Martha Stewart Member
11/17/2019
I always add sour cream and this time applesauce as well with amount of liquid for the one cup of milk. the batter was amazing and in 7 minutes we will see how wonderful. I did not use the topping this time cuz I hate the mess.
Martha Stewart Member
07/12/2019
My husband loved these muffins, I used 1/2 cup buttermilk and 1/2 cup milk, instead of one cup milk.
Martha Stewart Member
06/30/2018
I just made this recipe. I thought it was excellent! The taste of the muffin breading complemented the sweetness of the fresh blueberries perfectly! I will make these again! For those who think it is "bland" and not sweet, it's a muffin....not a cupcake!
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Martha Stewart Member
05/05/2018
Followed this recipe exactly as stated.Was way too dry.And a little bland.Maybe sour cream and or lemon juice would do the trick.
Martha Stewart Member
12/08/2017
Ok muffins. Slightly bland. Was hoping they would be a little sweeter (definitely needs the sugar on top).
Martha Stewart Member
06/21/2016
Just making these, but the video says melt half a stick of butter and the ingredient list says a whole stick?
Martha Stewart Member
06/21/2016
Just making these, but the video says melt half a stick of butter and the ingredient list says a whole stick?
Martha Stewart Member
12/11/2015
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.
Martha Stewart Member
04/07/2015
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!
Martha Stewart Member
06/20/2014
This recipe with the crumb topping is perfect! I made these for several different friends and the request for more keep coming.
Martha Stewart Member
09/17/2013
I'm making these right now. Even the batter alone tastes wonderful. I'm using blueberries I picked over the summer and froze.
Martha Stewart Member
08/01/2013
This is my go to muffins recipe. I make tons of streusel topping, because that's always the best part!
Martha Stewart Member
07/07/2013
Bursting with giant summer blueberries, you will find these delightful! We opted for the crumb topping...
Martha Stewart Member
07/03/2013
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!
Martha Stewart Member
01/01/2012
Delicious muffins! But i needed to keep it longer in the oven & used only half the crumble topping..
Martha Stewart Member
09/23/2011
I made the "pure" version and liked it very much. The consistency was perfect. Adequate to our german taste I reduced the sugar to 1 cup and didn' t miss a grain.
Martha Stewart Member
09/12/2011
I made a double batch and the muffins did not rise very well. Although tasty, the consistency was too heavy. Would using frozen blueberries have that effect? I generally don't have any problems with MS recipes. Any thoughts?
Martha Stewart Member
07/29/2011
this is a really good recipe, though the crumb topping is almost unnecessary.
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