Martha Stewart hardly needs an introduction—and neither do her iconic blueberry muffins. Yes, there are a lot of blueberry muffin recipes out there and yes, you could easily zip over to your favorite bakery or cafe and snag one. But nothing quite compares to homemade, freshly-baked blueberry muffins, especially when the recipe is Martha-approved.
The Parade food team has tested a number of Martha’s famous recipes in the past, including her decadent mashed potatoes, her breadcrumb-topped macaroni and cheese, her cozy clam chowder and her viral one-pot pasta. These tests have proven time and time again that Martha's fan-favorite recipes are staples for a reason—they’re easy to follow, reliable and absolutely delicious.
Because Martha's recipes have such a stellar reputation, I was particularly excited to bake up a batch of her blueberry muffins using a recipe from Martha's first cookbook, Entertaining, which was first published in 1982 and was re-released last November. The muffin batter is pretty straightforward and simple, but the real magic lies in the crumbly, buttery streusel topping.
In the recipe, Martha offers two different topping options for a choose-your-own-adventure muffin. You can top the batter with a mix of granulated sugar and ground mace for a warm and spiced finish, or you can pile a buttery, brown sugar crumb topping onto each muffin just before they go in the oven to bake—and, realistically, how could I not go with the crumb topping option?
To see if this breakfast treat would live up to its "favorite" status, I gathered my ingredients and got to mixing. Read on to find out everything you need to know to make these muffins at home, along with exactly how this recipe came together in my kitchen.
Get the recipe: Martha Stewart's Blueberry Muffins
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Martha Stewart has shared a number of different blueberry muffin recipes over her career, but I specifically chose the Our Favorite Blueberry Muffins recipe, which you can find on her website, because I thought the crumb topping added a nice touch (and was reminiscent of my favorite coffeehouse treats). I also loved that the recipe was originally included in her Entertaining cookbook, so I thought it would be a good way to get a taste of old-school Martha. On her website, the recipe has an average of 4.1 out of 5 stars, with more than 200 ratings.
In addition to the high rating, commenters were also enthusiastic about this recipe. "These are PERFECT! The best recipe I have made," one satisfied reviewer wrote. "Most others end up dry, and not really flavorful for me."
Many other commenters found themselves in the same muffin-loving boat. “These muffins have been part of my arsenal for years," another added. "They are amazing. No other recipe is necessary."
Some reviewers tout this recipe as their go-to. “Just found my forever blueberry muffin recipe,” one commenter shared.
Overall, the comments for the recipe are largely positive, with some reviewers discussing certain tweaks or additions they made to make the muffins even tastier (like adding lemon zest or even maple extract to the batter). There was some division over the crumb topping, with some reviewers noting that they skipped it altogether and others saying that they didn't need nearly as much crumble as the recipe called for.
Related: I Tried Martha Stewart’s Famous Mac and Cheese and I Can’t Wait to Make It Again
Ingredients Needed for Martha's Favorite Blueberry Muffins
Courtesy Kelly Vaughan
You don’t need any fancy ingredients to make Martha Stewart’s blueberry muffins. The crumb topping is made with all-purpose flour, light brown sugar, kosher salt, ground cinnamon and melted unsalted butter.
To make the muffin batter, you’ll need all-purpose flour, baking powder, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, milk, and fresh blueberries.
Related: The Classic Comfort Dish That Martha Stewart Calls Her ‘Favorite Food’
@marthastewartlivingThis blueberry muffin recipe is a classic from Martha’s first book Entertaining, and we’ve been making them ever since #muffin #marthastewart #dessert #recipe #brunch #cooking
♬ original sound - Martha StewartHow To Make Martha's Blueberry Muffins
Courtesy Kelly Vaughan
To make Martha Stewart’s blueberry muffins, you’ll start with the crumb topping. In a small mixing bowl, whisk together the flour, brown sugar, salt, and cinnamon until combined. Then, grab a spatula and stir in the melted butter until the mixture comes together and can be pressed together into clumps. Set the topping aside while you make the muffin batter.
To make the batter, beat the room-temperature butter and granulated sugar together until the mixture is creamy and fluffy. Add in the eggs and vanilla extract and continue to mix until it’s homogeneous. Next, add in the flour and milk in alternating batches, then fold in the blueberries using a flexible spatula.
Courtesy Kelly Vaughan
Divide the batter into a lined 12-cup muffin tin, then top each muffin with the crumble mixture and bake for about 30 minutes until the muffins are puffed and a toothpick or cake tester inserted into the middle of the muffins comes out clean.
Related: The Easy Way to Make Muffins That Look Like They Came From a Fancy Bakery
Martha's Blueberry Muffins: My Honest Thoughts
Courtesy Kelly Vaughan
Let’s start with the good: I think every muffin should be topped with Martha's brown sugar crumb topping. It yielded perfectly large clumps that were delightful to pluck off each muffin top one by one. As an added bonus, the crumb topping was super easy to make (no chilling needed!) and didn't require any special techniques.
I did run into some issues with the muffins, though. For starters, I wish they had more blueberries. The recipe makes a lot of batter for only 12 muffins, which meant that there were definitely some large bites I had that didn’t have any blueberries. If I were to make these again, I’d probably increase the amount of blueberries from two to three cups to ensure a jammy pop of fruit throughout.
Given how much batter the recipe makes, I was skeptical that it would all fit into 12 muffin cups. I used a standard ice cream scoop to portion the batter, but still had a lot leftover, so I added an additional one to two tablespoons of batter to each muffin. I was worried that they’d overflow the tin as they baked, but I was pleasantly surprised that they puffed up into large, fluffy muffins that maintained their shape. If you make this recipe, don't be shy about overfilling the muffin cups. It might look like too much, but the portion will be just right. (Who was I to doubt Martha?)
In the end, I also found that the batter was a little dry and bland. It was definitely fluffy, which a lot of reviewers praised, but the muffins weren’t super moist. To fix this, I’d double the amount of vanilla extract and possibly add an additional ¼ cup of milk. Another option would be to scale back a bit on the flour. The recipe calls for three cups plus two tablespoons of all-purpose flour, so I think it's possible to ditch the extra two tablespoons for moister muffins.
All that said, the next time I’m craving muffins, I’ll definitely keep this recipe (and my tweaks) in my back pocket for a tasty breakfast bake.
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