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Martha Stewart Blueberry Muffin

Last year I posted about a blueberry muffin recipe I made when I was visiting my sister in Oregon. It was really good, but I think I have found a better one. This one is really good. It is more cake like than muffin like. It is not necessarily a healthy muffin. This is more like a really good bakery style muffin.

This recipe is adapted from a recipe I found in Martha Stewart Cupcake Cookbook. Yes, I bought another cookbook. I could not resist. I love to make cupcakes and muffins and knew I would love this book. It is similar in style to Martha’s Cookie Cookbook that I also love. Who couldn’t love cookbooks about cookies or cupcakes? Both are great desserts to make. So, since I had enjoyed the cookie on so much I went ahead and bought the cupcake book. And actually for a Martha Stewart cookbook both of these books are inexpensive.

The original recipe for these muffins was called cupcakes because they had whipped cream spread on top of them like a frosting would be. I am sure that would be very good, but I like them as more of a muffin. My kids loved these for breakfast.

Lynn's Kitchen Adventures


  1. yummy! I’ll have to try these.

  2. Great muffins, really yummy. I would like to have many like that.

  3. I looked and didn’t find cake flour at the tiny little grocery store available here. Could I substitute all purpose or bread flour or should I wait until I can get my hands on some cake flour? Thanks for all the great recipes, by the way!

  4. Marybeth, cake flour is going to give you a little better texture. It is made from a softer wheat. You can however use all purpose flour. But you use 1 cup minus 2 tablespoons of all purpose and make sure to sift the all purpose flour. I have done this in other recipes, not this one. I hope that helps.

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