Martha Stewart Makes Muffins and Popovers 3 Ways | Martha Bakes S1E13 "Muffins and Popovers"

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Make the crumb topping by melting half a stick of unsalted butter in a pan over low flame.

In a bowl, combine 1 and 1/4 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon salt, and 3/4 teaspoon ground cinnamon.

Stir the dry ingredients and add the melted cooled butter, mixing until you have big lumps.

Sift together 1 tablespoon of baking powder, 1 teaspoon of salt, and 3 cups plus 2 tablespoons of all-purpose flour for the muffin batter.

Cream together 6 tablespoons of butter at room temperature with 1 and 1/4 cups of sugar until smooth.

Add 1 egg and 2 egg yolks to the creamed mixture, mixing well.

Add 1 teaspoon of pure vanilla extract and 1 cup of whole milk to the mixture, alternating with the dry ingredients, mixing on low to avoid over-beating.

Stir in 2 cups of deep ripe blueberries gently to avoid breaking them.

Prepare muffin liners and fill them with the batter using a 2 and 1/2 ounce ice cream scoop, almost to the top.

Sprinkle a mixture of granulated sugar and freshly ground mace on top of each muffin before baking.

Bake the muffins at 375°F for 25 to 30 minutes, checking at 25 minutes for doneness.

Cool the muffins on racks and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens