Grammy's Kitchen · Blueberry Muffins · Our Favorite Blueberry Muffins
One of 39 blueberry muffins recipes we measured
250 cooks on www.marthastewart.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 57% | 52% |
| total sugar | 77% | 83% |
| brown sugar share of total sugar | 35% | 0% |
| egg | 33% | 30% |
| leavener | 3% | 2% |
| salt | 2% | 1% |
| liquid | 41% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1.25 cups unbleached all-purpose flour |
| 106 g | 0.5 cup packed light-brown sugar |
| 3 g | 0.5 teaspoon kosher salt |
| 2 g | 0.75 teaspoon ground cinnamon |
| 114 g | 0.5 cup (1 stick) unsalted butter, melted and cooled |
| 360 g | 3 cups plus 2 tablespoons unbleached all-purpose flour |
| 12 g | 1 tablespoon baking powder |
| 6 g | 1 teaspoon kosher salt |
| 85 g | 6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin |
| 250 g | 1.25 cup granulated sugar, plus more for topping (optional) |
| 50 g | 1 large whole egg plus 2 large egg yolks |
| 4 g | 1 teaspoon pure vanilla extract |
| 244 g | 1 cup milk |
| 2 cups fresh blueberries |
Method: 8 steps, published by www.marthastewart.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Not bad, but here's where this recipe needs changes. As written, this recipe may provide a more scone-like flat top muffin. For the tweaks I made, I started the baking at 425 to get a nice dome shape, then continued cooking 15-20 minutes at 350 afterward. Also” — a cook, 4.0★
“These are PERFECT! The best recipe I have made. Most others end up dry, and not really flavorful for me. They freeze extremely well. I warm them in my bread cloche, and it doesn't dry them out at all. Not sure the size of the muffin cups, but this made several” — a cook, 5.0★