Martha Stewart​ Blueberry Muffins

This delicious Martha Stewart Blueberry Muffins recipe is quick, easy, and perfect for breakfast or a snack. With fresh blueberries and a hint of cinnamon, these muffins are soft and fluffy, with an optional crumb topping for extra crunch. You can easily customize with ingredients you have on hand!

Recipe 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)

How To Make Blueberry Muffins Recipe?

1. Make Crumb Topping (Optional): 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. Preheat Oven and Prep Muffin Tin: Preheat oven to 375°F (190°C). Line standard 12-cup muffin tins with paper liners.
3. Sift Dry Ingredients: Sift together flour, baking powder, and salt into a bowl.
4. Cream Butter and Sugar: With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
5. Add Eggs and Vanilla: Add eggs and vanilla; mix until well combined.
6. Add Dry Ingredients and Milk Alternately; Fold in Blueberries: Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
7. Divide Batter Between Muffin Cups: 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.
8. Bake and Cool: Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks for 15 minutes before turning out muffins. Serve warm or at room temperature.

Recipe Tips:

• Use fresh blueberries: Fresh blueberries give the best flavor and texture. If using frozen, make sure they are well-drained to avoid soggy muffins.
• Don’t overmix the batter: Stir the ingredients just until combined. Overmixing can make the muffins dense.
• Room temperature butter and eggs: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
• Add the crumb topping last: If using the crumb topping, sprinkle it on top before baking for a golden, crunchy finish.
• Check for doneness with a toothpick: Insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!

How To Store Leftovers?

• Refrigerate: Let the leftover muffins cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, wrap the muffins tightly in plastic wrap or foil and place them in a freezer bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature for about 1 hour before serving.

Nutrition Facts

Serving Size: 1 muffin (based on a batch of 12)

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 180mg
• Potassium: 100mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 3g

Check out More Recipes:

• Martha Stewart Strawberry Shortcake​
• Martha Stewart Strawberry Layer Cake​
• Martha Stewart Strawberry Cake​
• Martha Stewart Apple Crumble​
• Martha Stewart Banana Pudding​