Muffin Recipe Sent Straight from God. Or Martha Stewart.

baked blueberry muffins in panThis is the muffin recipe to end all debates concerning muffin recipes. This is it. The One, with a capital “o.” And I found it in the November issue of Martha Stewart Living.

This heaven-sent recipe produces the most crumbly, sweet, delectable muffins–and it’s versatile so you can add or subtract ingredients to make it your own. (I used blueberries instead of bananas and it turned out wonderfully).

Muffin mixThe recipe calls for a “homemade baking mix,” also outlined in the magazine, which can be used for biscuits and scones as well. Make a lot of the baking mix and store it in an air-tight container in the freezer and cut your future baking time in half. Thank you Martha.

Ingredients for Homemade Baking Mix as outlined in Martha Stewart Living:
2 sticks of frozen butter, grated
3 Tbsp sugar
2 Tbsp + 2 tsp baking powder
1 Tbsp + 1 tsp coarse salt
6 cups all-purpose flour

Whisk together the sugar, baking powder, salt and flour. Then stir in butter.

Shelby eating muffin!Ingredients for the perfect blueberry muffins (makes 12):
2 1/4 cups of Homemade Baking Mix
2/3 cups sugar
1/4 tsp ground cinnamon
1 small carton of blueberries- give or take
1/2 cup whole milk
2 large eggs, beaten

Preheat oven to 350 degree F. Whisk together baking mix, sugar, and cinnamon. Make sure everything is combined well, even the butter from the baking mix. Stir in the blueberries, milk and beaten eggs. Spoon into paper-lined muffin cups until 3/4 of the way full. Sprinkle sugar on top (if you so desire). Bake for about 22 minutes, or until the muffins spring back when touched. Let cool and enjoy!

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