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Martha Stewart Blueberry Muffins Recipe

Martha Stewart Blueberry Muffins Recipe

Martha Stewart is a legend in the kitchen world. Her Martha Stewart Blueberry Muffins Recipe is truly the best.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 210 kcal

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Standard muffin tin.
  • Paper Liners
  • Wire cooling rack

Ingredients
  

  • 2 cups ALL-PURPOSE FLOUR
  • 2 tsp BAKING POWDER
  • 1/2 tsp SALT
  • 1/2 cup UNSALTED BUTTER
  • 1 cup GRANULATED SUGAR
  • 1 large EGG
  • 1/2 cup WHOLE MILK
  • 2 cups FRESH BLUEBERRIES
  • 1 tbsp SANDING SUGAR

Instructions
 

  • Preheat your oven to 375 degrees right now. Line your muffin tin with paper liners carefully.
  • Whisk the flour and baking powder in a bowl. Add the salt and the granulated sugar too.
  • Melt the butter in a small glass bowl. Let it cool down for just a minute.
  • Whisk the egg and milk in another bowl. Slowly stir in the melted butter until smooth.
  • Pour the wet mix into the dry mix. Stir them together until they are just combined.
  • Gently fold the fresh blueberries into the batter. Do not overmix or the batter turns purple.
  • Divide the batter among the twelve muffin cups. Fill them almost to the very top edge.
  • Sprinkle extra sugar over the top of each. This makes a bakery-style crust on top.
  • Bake for about twenty-five to thirty minutes. They should look golden and very beautiful.

Notes

  • Use room temperature milk for a smoother batter.
  • Do not overmix the flour or muffins get tough.
  • Toss berries in flour to stop them from sinking.
  • Check doneness with a small wooden toothpick early.
  • Fill empty muffin cups with water to bake evenly.
  • Let the melted butter cool before adding the egg.
Keyword Martha Stewart Blueberry Muffins Recipe