Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
Martha Stewart shares her recipe for blueberry muffins with two exciting options for toppings: a NY crumb cake crumble with ground cinnamon OR sprinkled granulated sugar and mace (nutmeg). Take your breakfast muffins to the next level with the sweet delight of fresh blueberries. Plus, get some insider info on Martha’s own grass-fed chickens that give her the perfect organic eggs for a good bake.
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This originally aired on PBS, as part of Martha Bakes Season 1 Episode 13.
#BlueberryMuffins #Recipe #Muffins #MarthaBakes #MarthaStewart
00:00 Introduction
00:19 Crumb Topping
02:03 Blueberry Muffin Batter
04:42 Pour into muffin pan with liners
05:08 Topping
Our Favorite Blueberry Muffins (Full Recipe):
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Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
How to Make The Best Blueberry Muffins Ever! | The Stay At Home Chef
The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup milk
• 2½ cups fresh blueberries
• 1/4 cup granulated sugar, for topping
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ 00:00:36 - In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3️⃣ 00:00:53 - Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4️⃣ 00:01:17 - Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5️⃣ 00:01:55 - Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6️⃣ 00:02:32 - Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
7️⃣ 00:02:57 - Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8️⃣ 00:03:07 - Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
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Easy Blueberry Muffins Recipe
This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. Topped with a crumbly streusel topping that is made from scratch.
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???????????????????? INGREDIENTS ????????????????????????
-----Muffin batter-----
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup of granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup heavy cream
4 tbsp unsalted melted butter
1 1/2 cup blueberry + 1 tbsp flour
-----Streusel topping-----
1 tbsp unsalted butter, cold
2 tbsp flour
3 tbsp brown sugar
Pinch of salt
1 tsp cinnamon
???? FULL RECIPE HERE:
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????????????????????INSTRUCTIONS ????????????????????????
1. Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
2. Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
3. Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
4. Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
5. Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
6. Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
7. Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
8. Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
9. Now add the blueberries to the blueberry muffin batter.
10. Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
11. Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon and 3 tbsp brown sugar in a small bowl.
12. Mash it all together using a fork until all the ingredients are well combined and they have a crumbly dry texture to them.
13. Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
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⏱ Time Stamps ⏱
0:00 Intro
0:17 Dry Ingredients
0:34 Dust the Blueberries
0:48 Whisk Eggs and Sugar
1:12 Vanilla Extract, Lemon, Heavy Cream
1:29 Add Dry Ingredients and Butter
2:09 Add Blueberries
2:17 Place in Tins, Make Streusel, and Bake
3:03 Conclusion
Mixing Muffins the Perfect Amount
Blueberry Muffins + The Difference Between Baking Soda and Baking Powder
Blueberry Muffins (yield: 6 large or 12 standard muffins)
2 1/4 c (315g) AP flour
3/4 c (150g) sugar
1/4 c (53g) brown sugar
2.5 tsp (12g) baking powder
1 tsp (6g) fine salt
2 eggs
1/3 c (66g) vegetable oil
4 oz (57g) butter, melted
3/4 c (170g) whole milk
1 tsp (5g) vanilla extract
1 1/4 c (205g) fresh or frozen blueberries
1. Mix all the dry ingredients together in a bowl.
2. In a separate bowl, whisk all the wet ingredients together until combined.
3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok.
4. Gently fold in the blueberries.
5. Divide between 6 large muffins or 12 standard size muffins.
6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding).
7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.