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.
- 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.