BLUEBERRY MUFFINS
These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6 large or 12 small muffins
Number Of Ingredients 10
Steps:
- 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.
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Dlearick Tracy
[email protected]These muffins are delicious! I'll definitely be making them again.
Riad Mia
[email protected]I made these muffins for my family and they loved them. They're a great way to start the day.
Qaisar Rana
[email protected]These muffins are the perfect breakfast treat. They're moist, fluffy, and packed with blueberries.
Sagor Mollik
[email protected]I'm not a big baker, but these muffins were so easy to make. I'm definitely going to try more of your recipes.
mohammed mamunul haque
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
nello kanangure
[email protected]I made these muffins for a party and they were a huge hit. Everyone loved them!
Omotayo Mustapha
[email protected]These muffins are a great way to use up leftover blueberries. I made a double batch and froze half of them. They're just as good when they're reheated.
Reggie Brown
[email protected]I'm not a big fan of blueberries, but these muffins were still really good. The muffins are moist and fluffy, and the sweetness of the blueberries is perfectly balanced by the tartness of the lemon zest.
Lydia Johanna
[email protected]These muffins are delicious! I made them for my kids' school lunch and they were a hit.
Jgh Ghjj
[email protected]I've tried many blueberry muffin recipes, but this one is by far the best. The muffins are moist and flavorful, and the blueberries are perfectly distributed throughout.
CHRIST CENTERED TV
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them!
Ervin Linka
[email protected]These muffins are so easy to make and they always turn out perfectly. I love that I can use fresh or frozen blueberries.
Glen Thorne
[email protected]I followed the recipe exactly and the muffins turned out great! They were a big hit with my family and friends.
zak aria
[email protected]These blueberry muffins are the perfect combination of sweet and tangy. The muffins are moist and fluffy, and the blueberries burst with flavor in every bite. I will definitely be making these again!