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Gwyneth Paltrow’s Blueberry Muffins

2013 November 26


I know you’re all busy thinking about the big dinner this week, but let’s not forget about the morning-after breakfast. Turkey before noon is a no in my book, so I will be whipping up these simple, delicious blueberry muffins from My Father’s Daughter instead. I made them the other night on a whim and marveled again at how easy the recipe is to pull together with staples you probably already have in the house. I also used frozen blueberries which were a perfectly fine substitute for the fresh ones, if you can’t find them. Here’s the recipe:


  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1/2 cup whole milk
  • 2 cups unbleached all-purpose flour
  • 3/4 cup plus 1 tsp sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries


Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm, with coffee if my husband has anything to say about it.

And prep the leftover turkey for lunch 😉

2 Responses
  1. November 26, 2013

    I literally just made these this weekend! I think they’re my favorite classic recipe yet, and I love the short list of ingredients.

    • WWGD permalink*
      November 26, 2013

      They are so good! Glad you love them, too!

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