Blueberry Muffins Recipe

Here is the recipe:

Recipe source: Martha Stewart's Baking Handbook, also check Fudgy Chocolate Brownie recipe from the same book.

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Blueberry Muffins

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Course: Breakfast, Brunch, Dessert, Snack, Tea Time
Author: Maria Jose Martin

Ingredients

  • 1 stick Unsalted Butter (1/2 cup / 113 gm)
  • 2 cups All purpose flour (plus more for the pan)
  • 1.5 tsp Baking powder
  • 1/2 tsp Salt
  • 2 cups Blueberries (fresh / frozen)
  • 1 cup Sugar
  • 2 large Eggs
  • 2 tsp Vanilla essence
  • 1/2 cup Milk

Instructions

  • Preheat oven to 375 F/180 degree. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess. In a medium bowl, sift together the flour, baking powder and salt. Toss the blueberries with 1/2 tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.
  • Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time,beating until combined. Mix in the vanilla essence.
  • With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
  • Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Let it cool for sometime. Serve warm or at room temperature.

Notes

I used frozen blueberries and there is no need to defrost the same. The above quantity makes around 12- 14 muffins. I filled the muffin tin with paper cups and hence avoided the process of buttering & flouring the tin. Muffins can be stored at room temperature for 3 days.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

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19 thoughts on “Blueberry Muffins Recipe”

  1. Hi Maria, I keep coming back to your lovely blog. Tried the blueberry muffins…and they are fantastic! Thanks for sharing such lovely recipes..they are clear and most are simple as well..Thanks! Much appreciated.

    Reply
  2. Hi Maria,

    Love ur recipes. They’re so simple and very precise.

    I tried making blueberry muffins at home. Even after baking it for 40-45 minutes, they turned out very rubbery. And unlike the muffins shown above, mine was blue in color. What could be the reason for it being rubbery and how can I avoid it being completely blue. Kindly let me know. I want to make it again.

    Reply
  3. Hi Maria..I have been a silent visitor to your beautiful blog with all these yummy recipes…I really want to try the blueberry muffins..but have a small doubt…how do i use the frozen berries in this recipe..i know you have mentioned to use it directly..but at the cost of sounding dumb:) i still want to clarify my doubt…do i have to rinse the frozen berries under water..so as to get off the extra ice and then roll it in the flour before adding it to the batter? or do i just roll the frozen berries coated in ice with the flour and fold into the batter….If you are smiling at this point..i don’t blame u:) plz do reply back to me..and once again Congratulations on this wonderful blog….oh and btw! did i mention that i live in bahrain too..:)

    Reply
    • Hi Shiney,

      Great to know that you visit this space, thank you!

      I didnt rinse the berries, I just used it directly.  Yes, I rolled the berries in ice with the flour and folded into the batter. Hope it’s clear now. I do hope you get to try them soon and like it too…I also had similar doubts when I baked with frozen berries for the first time :)

      Btw, where are you put up in Bahrain?

      Happy baking!

      Cheers
      Maria

      Reply
  4. Hi,
    Made these muffins the other day. They came out real soft and moist except that there was a little too much pulli of bleberries..I made them with fresh bluberries maybe I should try frozen ones. anyways it was yummy and thnx a lot for the post…

    Reply
  5. Hi.. Thanks a lot for this wonderful recipe.. I just made my batch and it turned out too good.. very moist and full of flavour :) I just got the top a little bit crisp.. any idea?

    Reply
    • Hi Ujwal

      Thanks a lot dear :) sorry for the delayed reply, I was on vacation, thats why.

      Muffin top being crisp, hhmm I dont have much idea about it :(

      Cheers
      Maria

      Reply
  6. Hi Maria,
    Tried out the recipe. The muffins tasted so good and moist.Thank you very much for the lovely recipe.You defenitely lending a helping hand for all the beginners in cooking.

    Reply
  7. Rachel, please try with dried berries and let me know.

    Thanks sheela aunty. I will try to post my pic, but first let me get a good pic :)

    Yes divs, i’ve started eating some fruits finally. You inaugurate your muffin tin with this ;)

    Reply
  8. yummy! keep up the good work maria!
    have a suggestion- how about posting a picture of the wonderful person behind these creations?

    Reply

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