Martha Stewart’s Blueberry Muffin recipe is a delicious bakery style muffin perfect for breakfast, lunch, snack, or even dessert.
These blueberry muffins are light, fluffy, and easy to make.
I took a few weeks off from my Martha Stewart Cooking challenge because I was visiting my family in Oregon. I am loving my year of Martha Stewart cooking challenge so I am glad to be back with a delicious blueberry muffin recipe.
This recipe is actually an old recipe that I am bringing back. I first shared Martha Stewart’s Blueberry Muffin Recipe way back in July of 2009.
Twelve years later I am still making the same blueberry muffin recipe. I have adapted it slightly over the years, including a gluten free version, but it is still the same basic recipe.
A few week’s ago I shared Martha Stewart’s Basic Muffin Recipe with mix-ins. That recipe is a great breakfast muffin recipe.
This Martha Stewart Blueberry Muffin Recipe though is more of a bakery style muffin. It is lighter and fluffier. It is a little sweeter and is more cake like.
Both recipes are great and have their place in your recipe box.
Martha Stewart served these with whipped cream, more like a cupcake or dessert, but we love them as is since it makes them more muffin like.
- all purpose flour or Bob’s Red Mill 1 to 1 gluten free blend
- baking powder
- granulated sugar
- vanilla extract
Yes, these work great gluten free. I have made these with Bob’s Red Mill gluten free flour 1 to 1 flour blend. Other blends may work, but I have not tested them.
Yes, this recipe works dairy free. The texture is slightly different, but it works fine. I like to use coconut milk beverage, but other milk alternatives will probably work too. When using a milk alternative I like to add 1 teaspoon of lemon juice.
Both will work in this muffin recipe and in most muffin recipes.
Martha Stewart's Blueberry Muffin Recipe with gluten free option
Martha Stewart's Blueberry Muffin recipe is a delicious treat with fresh blueberries in the summer or frozen blueberries all year long.
- 3 cups all-purpose flour or Bob's Red Mill 1 to 1 Gluten Free Blend for gf version
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk, room temperature
- 2 cups blueberries, fresh or frozen
- Preheat oven to 350. Line muffin tins with paper liners or grease well.
- In a bowl mix together flour, baking powder, and salt. Set aside.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
- Beat in eggs, one at a time, and vanilla.
- Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition.
- Fold in blueberries by hand.
- Divide batter among cups. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes and then remove to a cooling rack to finish cooling.
For gluten free version add 1 teaspoon of lemon juice to the milk. It will give you a better texture.
The gluten free version may work with other gluten free blends, but the recipe has only been tested with Bob's Red Mill 1 to 1 gluten free blend.
Originally posted June 2009. Updated June 2021.
yummy! I’ll have to try these.
Great muffins, really yummy. I would like to have many like that.
MaryBeth @ Four Silly Sisters
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!
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.