Copycat Martha Stewart Blueberry Muffins

Copycat Martha Stewart Blueberry Muffins


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Martha Stewart makes some pretty stellar blueberry muffins. We love them so much that we felt compelled to make our own. Here is our recipe for some equally awesome blueberry muffins.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 2 C All-Purpose Flour, spooned & leveled
  • 2 tsp Baking Powder
  • ¾ tsp Salt
  • 1 Stick Unsalted Butter, softened
  • 1 C Granulated Sugar
  • 2 Large Eggs
  • 1 ½ tsp Vanilla Extract
  • ¼ tsp Almond Extract
  • ½ C Milk
  • 2 ¼ C Fresh Blueberries

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Start this recipe for copycat Martha Stewart blueberry muffins by preheating your oven to 375 degrees. Prepare a 12-cup muffin tin with your cupcake liners and then spray both the tin and liners with cooking spray. Set aside and prepare your batter.

Combine the flour, baking powder, and salt in a medium sized mixing bowl. Next, use your electric mixer to beat together the butter and sugar for about two minutes or until well combined.

Continue by beating your eggs into the butter and sugar bowl one at a time, making sure that each egg is fully incorporated before adding the next. Be sure to scrape down the sides of the bowl to gather all of that delicious batter.

Beat your vanilla and almond extracts into the egg and butter bowl until well combined. Continue by gradually adding in your flour mixture, alternating additions with your milk with the mixer on low. Once all of your ingredients are incorporated, fold in your blueberries by hand.

Spoon the batter into your prepared muffin tin and then set in your oven to bake for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the tin and let cool on a wire rack.

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