Hamdi Saidani This delicious blueberry muffin recipe, inspired by Joanna Gaines, is quick, simple, and perfect for breakfast or a snack. With a buttery streusel topping and juicy blueberries, these muffins are soft, moist, and packed with flavor. Using basic pantry ingredients, this flexible recipe is easy to whip up anytime, bringing a bakery-style treat straight to your kitchen!
Recipe Ingredients:
For Streusel Topping:
- ¼ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter
For Muffins:
- cooking spray
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1 cup frozen blueberries, unthawed
How To Make Blueberry Muffins?
- Preheat the oven and prepare the tin: Preheat your oven to 175°C / 350°F. Spray a 12-cup muffin tin with cooking spray or line with cupcake cases.
- Make the streusel topping: In a bowl, mix 60 g (¼ cup + 1 tbsp) sugar and 15 g (2 tbsp) plain flour. Cut in 30 g (2 tbsp) cold butter until the mixture resembles coarse crumbs. Refrigerate until needed.
- Combine the dry ingredients: In a medium bowl, whisk together 170 g (1 1/3 cups) flour, 1 tsp baking powder, and ½ tsp kosher salt. Set aside.
- Cream the butter and sugar: Beat 115 g (8 tbsp) softened butter and 200 g (1 cup) sugar with a mixer on medium speed until light and fluffy (about 2 minutes).
- Add eggs and vanilla: With the mixer on low, gradually add 2 eggs and 1 tsp vanilla extract. Increase the speed to medium-high and beat until fully incorporated.
- Alternate dry and wet ingredients: On low speed, add half the flour mixture, then 120 ml (½ cup) sour cream. Repeat with the remaining flour and sour cream, mixing until just combined.
- Fold in the blueberries: Gently fold in 150 g (1 cup) frozen blueberries using a spatula.
- Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
- Bake: Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let the muffins cool slightly, then serve warm.
Recipe Tips:
- Keep the butter soft, not melted: Softened butter creates a light and fluffy batter. Make sure it’s soft to the touch but not runny for the best texture.
- Use frozen blueberries straight from the freezer: Don’t thaw them, as thawed berries can release too much juice and make the batter soggy.
- Don’t overmix the batter: Mix just until the ingredients are combined to avoid dense muffins. Overmixing can ruin the light texture.
- Fill muffin cups evenly: Use a ¼ cup measure to fill the muffin cups three-quarters full for perfectly sized muffins that bake evenly.
- Chill the streusel topping: Keep the streusel cold until you sprinkle it on the muffins to ensure a crumbly, crunchy topping when baked.
How To Store Leftovers?
- Refrigerate: First, let the leftover blueberry muffins cool completely to room temperature. Place them in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 5 days.
- Freeze: Allow the muffins to cool fully before placing them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave them at room temperature for a few hours.
Check out More Recipes:
Joanna Gaines Blueberry Muffins
Description
This delicious blueberry muffin recipe, inspired by Joanna Gaines, is quick, simple, and perfect for breakfast or a snack. With a buttery streusel topping and juicy blueberries, these muffins are soft, moist, and packed with flavor. Using basic pantry ingredients, this flexible recipe is easy to whip up anytime, bringing a bakery-style treat straight to your kitchen!
Ingredients
For Streusel Topping:
For Muffins:
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 175°C / 350°F. Spray a 12-cup muffin tin with cooking spray or line with cupcake cases.
- Make the streusel topping: In a bowl, mix 60 g (¼ cup + 1 tbsp) sugar and 15 g (2 tbsp) plain flour. Cut in 30 g (2 tbsp) cold butter until the mixture resembles coarse crumbs. Refrigerate until needed.
- Combine the dry ingredients: In a medium bowl, whisk together 170 g (1 1/3 cups) flour, 1 tsp baking powder, and ½ tsp kosher salt. Set aside.
- Cream the butter and sugar: Beat 115 g (8 tbsp) softened butter and 200 g (1 cup) sugar with a mixer on medium speed until light and fluffy (about 2 minutes).
- Add eggs and vanilla: With the mixer on low, gradually add 2 eggs and 1 tsp vanilla extract. Increase the speed to medium-high and beat until fully incorporated.
- Alternate dry and wet ingredients: On low speed, add half the flour mixture, then 120 ml (½ cup) sour cream. Repeat with the remaining flour and sour cream, mixing until just combined.
- Fold in the blueberries: Gently fold in 150 g (1 cup) frozen blueberries using a spatula.
- Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
- Bake: Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let the muffins cool slightly, then serve warm.
Notes
- Keep the butter soft, not melted: Softened butter creates a light and fluffy batter. Make sure it’s soft to the touch but not runny for the best texture.
- Use frozen blueberries straight from the freezer: Don’t thaw them, as thawed berries can release too much juice and make the batter soggy.
- Don’t overmix the batter: Mix just until the ingredients are combined to avoid dense muffins. Overmixing can ruin the light texture.
- Fill muffin cups evenly: Use a ¼ cup measure to fill the muffin cups three-quarters full for perfectly sized muffins that bake evenly.
- Chill the streusel topping: Keep the streusel cold until you sprinkle it on the muffins to ensure a crumbly, crunchy topping when baked.
Joanna Gaines Blueberry Muffins
