Food & Cooking Recipes Breakfast & Brunch Recipes Our Favorite Blueberry Muffins 3.3 (391) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 dozen 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. Ingredients Crumb Topping (Optional) 1 ¼ cups unbleached all-purpose flour ½ cup packed light-brown sugar ½ teaspoon kosher salt ¾ teaspoon ground cinnamon ½ cup (1 stick) unsalted butter, melted and cooled Muffins 3 cups plus 2 tablespoons unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 6 tablespoons (¾ stick) unsalted butter, room temperature, plus more for tin 1 ¼ cup granulated sugar, plus more for topping (optional) 1 large whole egg plus 2 large egg yolks 1 teaspoon pure vanilla extract 1 cup milk 2 cups fresh blueberries Mace, for topping (optional) 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. 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. Rate it Print