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Martha Stewart Blueberry Muffins  Recipe

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This recipe for Martha Stewart Blueberry Muffins , by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Winston
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 T. (1-1/4 sticks) unsalted butter, melted, plus more for pan (or use cupcake liners)*
1-3/4 c. all-purpose flour
1 T. baking powder
1-1/4 tsp. ground cinnamon
1/4 tsp. salt
1/2 vanilla bean, split and scraped
2/3 c. sugar
2/3 c. milk, room temperature*
1 large egg, room temperature*
1-1/4 c. blueberries
Streusel topping (see recipe)
**To make vegan, use vegan versions of these ingredients.

Directions:
Directions:
Preheat oven to 400 F. Butter a standard muffin tin, or put in liners. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine. In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes. Spoon 1/4 cup batter into each prepared cup; press 2 tablespoons streusel on top of each. Bake until tops are golden, 15-17 minutes before transferring to a wire rack. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These are easy to make vegan. This is where I first became called "the Vegan Martha Stewart."

 

 

 

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