Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Our Favorite Blueberry Muffins 4.1 (244) 19 Reviews This recipe is a classic from Martha's first book—and it's still our favorite. 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 May 21, 2024 Rate PRINT Share Yield: Makes 1 1/2 dozen This blueberry muffin recipe is a classic from Martha’s first book Entertaining, and we’ve been making them ever since. Light, tender, and studded with blueberries, they have a crumb topping that’s optional, but heartily recommended. They use basic ingredients, are quick to make, and come out tender and fragrant every time. If there are any left after breakfast, we pop them in the freezer to reheat and enjoy another day. We bet this will become your go-to muffin recipe too. 29 Muffin Recipes You'll Be Baking All the Time, From Classic to Creative 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 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. Preheat oven and prep muffin tin: Preheat oven to 375°F. Line standard 12-cup muffin tins with paper liners. Sift dry ingredients: Sift together flour, baking powder, and salt into a bowl. Cream butter and sugar: With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy. Add eggs and vanilla: Add eggs and vanilla; mix until well combined. 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. 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. Bake and cool: 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. Other Easy Blueberry Recipes to Try: Blueberry Crisp Oven-Baked Blueberry Pancake Blueberry Buckle Banana-Blueberry Smoothie Blueberry Buttermilk Pancakes Originally appeared: Martha Bakes, Episode MBLB1010 Rate It PRINT