Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Blueberry Muffins 3.4 (793) 72 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 16, 2021 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July/August 2000 Rate It PRINT