how do you make martha stewart blueberry muffins

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Yes, this recipe works dairy free. The texture is slightly different, but it works fine. Although I prefer to use coconut milk beverages, other milk substitutes should also be effective. One teaspoon of lemon juice is something I like to add when using a milk substitute.

We adore them just the way they are since they resemble muffins more than cupcakes, even though Martha Stewart served them with whipped cream.

Yes, these work great gluten free. I used a 1 to 1 flour blend of Bob’s Red Mill gluten-free flour to make these. Other blends may work, but I have not tested them.

Actually, this is an old recipe that I’m resurrecting. I originally posted the recipe for Martha Stewart’s blueberry muffins back in July 2009.

I posted Martha Stewart’s Basic Muffin Recipe with Mix-Ins a few weeks ago. That recipe is a great breakfast muffin recipe.

These mouthwatering muffins, loaded with sugary, crunchy toppings and full of blueberries, are ideal for breakfast or any time of day with coffee.

Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes

FAQ

What are the ingredients in Martha White blueberry muffin mix?

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake And Blue 2 Lake), Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (Baking Soda, …

Should blueberry muffin batter be thick or thin?

As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don’t be afraid to bake thick, gloppy batter. It can yield moist muffins with extra keeping power. Buttermilk gives muffins a special moistness and flavor.

Should I make muffins with milk or water?

We don’t recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

How to make blueberry muffins without blueberries sinking?

The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

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