Left-Over Wednesdays: Blueberry Muffins from Martha Stewart

Blueberry Muffins

from Martha Stewart Living, July/August 2000

This is my all-time favorite muffin recipe! The batter turns out absolutely beautiful, creamy and fluffy! Be sure to very carefully fold in your berries so you don't deflate the batter!


3 cups + 2 TBLS flour
3 tsp baking powder
1 tsp salt
6 TBLS butter, softened
1 3/4 cups sugar
1 whole egg + 2 egg yolks
1 tsp pure vanilla
1 cup milk
blueberries

1. Preheat oven to 375 degrees. Prepare muffin tins; line with papers or spray tin well with pan release.

2. Sift flour, baking powder and salt; set aside. *I like to sift directly onto a large flexible cutting mat, rather than into a bowl. Makes integrating the dry ingredients later much easier!

3. In a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until fluffy, about 3 minutes. Add eggs and vanilla and blend well.

4. Slow mixer to low speed and alternate adding flour mixture and milk, beginning and ending with flour mixture.

5. Carefully fold in blueberries by hand. Scoop batter into muffin tins. Sprinkle tops generously with additional sugar.

6. Bake for approximately 30 minutes until golden brown.