Martha Stewart Blueberry Muffins

Martha Stewart Blueberry Muffins are easy bakery-style muffins made with fresh blueberries, butter and a sugary crunchy top, ready in 1 hour 20 minutes. These make-ahead blueberry breakfast muffins fit summer brunch, lazy weekend mornings and coffee with friends.

Cream the butter and sugar for a full 3 minutes until fluffy, because that trapped air is what lifts the muffins. Skip it and you get dense, heavy muffins that never rise into proper domes.

Martha uses a whole egg plus two extra yolks, which makes the crumb richer and more tender than most muffin recipes online. She also sprinkles sugar generously over the batter before baking, so the tops come out crunchy like a bakery muffin.

Martha Stewart Blueberry Muffins

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

520

kcal

A rich, tender batter studded with juicy berries bakes under a crackly sugar crust. Folding the blueberries in by hand keeps them whole, so every bite has a burst of fruit.

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 1/4 cups sugar, plus more for sprinkling
  

• 1 large egg
  

• 2 large egg yolks
  

• 1 teaspoon pure vanilla extract
  

• 1 cup milk
  

• 1 3/4 cups blueberries
  

Directions

• Prep the oven and pans: Preheat the oven to 375°F and butter the muffin tins with a little extra unsalted butter. Then sift the flour, baking powder and salt together in a large bowl and set it aside.
• Cream the butter: Beat the 6 tablespoons butter and 1 1/4 cups sugar in a mixer with the paddle attachment on medium speed for about 3 minutes. It's ready when the mixture looks pale and fluffy.
• Add the eggs: Add the egg, egg yolks and vanilla, then mix until everything is well combined. That gives you a smooth, rich base before the flour goes in.
• Alternate flour and milk: Reduce the speed to low and add the flour mixture and milk in turns, beginning and ending with flour. Stopping on the flour keeps the batter thick and stops it from turning runny.
• Fold in the blueberries: Take the bowl off the mixer and gently fold in the blueberries by hand. Folding by hand keeps the berries whole so they don't streak the batter.
• Fill and sugar the tops: Divide the batter among the muffin tins, then sprinkle generously with sugar. That sugar bakes into the crunchy top that these muffins are known for.
• Bake the muffins: Bake until light golden, about 45 minutes for large muffins or about 30 minutes for small ones. Check a few minutes early if your oven runs hot.
• Cool and serve: Let the muffins cool in the pan for 15 minutes, then move them to a wire rack. Wait until they are completely cool before eating, so the crumb sets.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in these muffins?

Yes, but fold them in straight from the freezer without thawing so they don't bleed purple through the batter. Expect to add a few extra minutes to the bake time, since the cold berries slow the oven down.

How do I store blueberry muffins so the tops stay crunchy?

Once the muffins are completely cool, keep them in an airtight container at room temperature for up to 2 days. Lay a paper towel under the lid to soak up moisture, since trapped steam softens the sugar crust.

Can I make the batter ahead of time?

I wouldn't, because baking powder starts working as soon as it meets the milk, and a batter that sits makes flatter muffins. You can sift the dry ingredients and measure the blueberries the night before to save time.

Can I bake these in a regular muffin pan instead of large tins?

Yes, a standard 12-cup muffin pan works and is basically the small size from the recipe, which bakes in about 30 minutes. Fill the cups about three-quarters full, so the batter has room to dome without spilling over.

Why did my muffins turn out dense?

The most common cause is skipping the full 3 minutes of creaming, or stirring the batter hard once the flour is in. Mix the flour and milk just until combined and fold the berries gently.