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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Martha Stewart Blueberry Muffins Recipe

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This recipe for Martha Stewart Blueberry Muffins is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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