The Best Joanna Gaines Blueberry Muffins Recipe for Beginners

Blueberry muffins pack a delightful punch of sweetness and comfort that instantly brightens morning routines.

Joanna Gaines’s signature recipe transforms ordinary ingredients into an extraordinary breakfast sensation.

Fresh, plump berries nestled within tender crumb create a magical culinary experience that feels both nostalgic and innovative.

Homemade baked goods always carry a special warmth that store-bought treats simply cannot replicate.

Simple techniques and everyday ingredients mean anyone can craft these delectable morning delights.

The secret lies in balanced proportions and careful mixing techniques that guarantee perfect texture every single time.

Preparing these muffins promises a sensory journey of aroma, taste, and pure baking satisfaction: get ready to impress!

Why Joanna Gaines’ Blueberry Muffins Are a Hit

• Elevate Breakfast Bliss: These muffins transform an ordinary morning into a delightful culinary experience with their perfect balance of sweet blueberries and crumbly streusel topping.
• Foolproof Baking Technique: The recipe's simple step-by-step method makes it accessible for bakers of all skill levels, ensuring consistent, bakery-quality muffins every single time.
• Texture Sensation: Expect a magical combination of tender, moist cake interior punctuated by bursts of juicy blueberries and a delightfully crunchy streusel crown that adds irresistible texture contrast.

What’s in Joanna Gaines’ Blueberry Muffins

• Plain Flour: A key base for the muffin texture, provides structure and volume.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Kosher Salt: Enhances overall flavor and balances the sweetness.

• Butter, Softened: Adds richness and creates a tender crumb.
• Sugar: Provides sweetness and helps with muffin's golden color.
• Eggs: Bind ingredients together and contribute to the muffin's structure.
• Vanilla Extract: Adds depth and warm flavor to the muffins.
• Sour Cream: Keeps the muffins moist and adds a slight tanginess.

• Blueberries, Frozen: Bursts of fruity flavor throughout the muffins, can be used straight from the freezer.
• Sugar (For Streusel): Creates a sweet, crumbly topping.
• Flour (For Streusel): Helps create the streusel's texture.
• Butter (For Streusel): Adds richness and helps bind the streusel topping.

Baking Joanna Gaines’ Blueberry Muffins

Step 1: Prepare the Oven and Muffin Pan

Set your oven to 350°F (175°C). Grab a 12-cup muffin tin and generously spray with cooking spray or line with cupcake liners. This ensures your muffins won’t stick and come out perfectly.

Step 2: Create Irresistible Streusel Topping

• Sugar
• Plain flour

Cut in cold butter until the mixture looks like coarse crumbs. Pop the topping in the refrigerator while you prepare the rest of the recipe.

Step 3: Mix Dry Ingredients

• Four
• Baking powder
• Kosher salt

Set this mixture aside for later use.

Step 4: Cream Butter and Sugar

Using an electric mixer, beat softened butter and sugar on medium speed. Mix until the mixture becomes light and fluffy, which takes about 2 minutes.

Step 5: Add Eggs and Vanilla

• Eggs
• Vanilla extract

Increase speed to medium-high and mix until fully blended.

Step 6: Combine Wet and Dry Ingredients

• Half of flour mixture
• Sour cream

Repeat with remaining flour and sour cream. Mix until just combined – don’t overmix!

Step 7: Gently Fold in Blueberries

Carefully fold frozen blueberries into the batter using a spatula.

Step 8: Fill Muffin Cups

Spoon batter into prepared muffin cups, filling each about 3/4 full. Sprinkle the chilled streusel topping evenly over each muffin.

Step 9: Bake to Perfection

Bake for 24-28 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 10: Cool and Enjoy

Allow muffins to cool slightly. Serve warm and watch everyone’s eyes light up with joy!

Muffin-Making Tips from Joanna Gaines

• Prevent Streusel Spread: Refrigerate the topping mixture before sprinkling to maintain a crisp, defined crumble that won't melt into the muffin batter.
• Control Blueberry Bleeding: Toss frozen berries in flour to minimize color bleeding and prevent them from sinking to the bottom of the muffins.
• Master Gentle Mixing: Stir the batter with a light hand, stopping just when ingredients combine to preserve the muffins' delicate, tender crumb.
• Measure Muffin Perfection: Grab a ¼ cup measure to distribute batter evenly, ensuring uniform size and consistent baking across all muffins.
• Soften Butter Strategically: Let butter sit at room temperature until it's pliable but not melted, creating a smooth, well-incorporated base for your muffin batter.

Storing Blueberry Muffins Like Joanna Gaines

• Freeze in Layers: Separate muffins with parchment paper before freezing to prevent sticking. Slide them into a freezer-safe container or heavy-duty zip-lock bag, pressing out excess air. Frozen muffins will maintain their delightful texture for up to 3 months, making meal prep a breeze.
• Vacuum Seal for Freshness: Invest in a vacuum sealer to extend muffin life dramatically. Remove all air pockets that cause freezer burn, creating an impenetrable barrier against moisture and flavor loss. This method keeps muffins tasting bakery-fresh for 4-6 months.
• Individual Wrap Technique: Wrap each muffin separately in plastic wrap, then place in a freezer bag. Label with the date to track freshness.

Mix It Up: Muffin Variations by Joanna Gaines

• Lemon Berry Burst: Replace half the blueberries with fresh raspberries and add 1 tablespoon of lemon zest to the batter for a citrusy kick. The zesty flavor complements the sweet berries perfectly.
• Nutty Crunch Upgrade: Mix 1/2 cup chopped almonds or pecans into the streusel topping for extra texture and depth. The nuts add a satisfying crunch that elevates the classic muffin.
• Whole Wheat Wellness: Swap half the all-purpose flour with whole wheat flour for a more nutritious version. The whole grains bring a slightly nuttier flavor and boost the muffins' nutritional profile.
• Chocolate Chip Berry: Sprinkle 1/2 cup dark chocolate chips into the batter alongside the blueberries. The chocolate melts slightly during baking, creating pockets of rich, gooey goodness.

Final Muffin Moments with Joanna Gaines

Home bakers seeking culinary comfort find solace in Joanna Gaines’ blueberry muffins.

Warm, fragrant pastries emerge from ovens with delightful promise.

Sweet streusel crumbles atop plump blueberries nestled in tender crumb.

Homemade goodness radiates through kitchens with nostalgic charm.

Breakfast tables welcome these delectable treats with open arms.

Perfect companions await you – share this recipe, spark conversations, inspire fellow baking enthusiasts to create magic in their own kitchens.

Joanna Gaines Blueberry Muffins Recipe

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4.5 from 22 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Joanna Gaines’ blueberry muffins showcase Southern comfort with a delightful twist of fresh berries and tender crumb. Homemade goodness meets classic charm, inviting you to savor each sweet, buttery bite of pure breakfast bliss.

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Ingredients

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Main Ingredients:

• 1 cup sugar
• 2 large eggs
• 8 tablespoons (½ cup) unsalted butter, softened
• 1 cup frozen blueberries, unthawed
• ½ cup sour cream

Dry Ingredients:

• 2 ⅓ cups (2 ⅓ cups or 375 grams) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 tablespoons all-purpose flour
• ¼ cup plus 1 tablespoon sugar

Preparation Ingredients:

• 1 teaspoon pure vanilla extract
• 2 tablespoons cold unsalted butter
• cooking spray

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Instructions

1. Prepare the oven and muffin tin by heating to 175°C / 350°F and either spraying a 12-cup muffin tin with cooking spray or lining with cupcake cases.
2. Create the streusel topping by combining 60 grams (¼ cup + 1 tablespoon) granulated sugar and 15 grams (2 tablespoons) all-purpose flour in a small bowl.
3. Cut 30 grams (2 tablespoons) cold butter into the sugar-flour mixture until it resembles coarse, crumbly texture. Refrigerate the topping until needed.
4. In a medium mixing bowl, whisk together 170 grams (1 1/3 cups) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt. Set the dry ingredients aside.
5. Using an electric mixer, cream 115 grams (8 tablespoons) softened butter with 200 grams (1 cup) granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 2 minutes.
6. Reduce mixer speed to low and gradually incorporate 2 eggs and 1 teaspoon vanilla extract. Increase to medium-high speed and beat until fully integrated.
7. Gradually mix in the dry ingredients and 120 milliliters (½ cup) sour cream, alternating between the two and mixing on low speed until just combined.
8. Gently fold 150 grams (1 cup) frozen blueberries into the batter using a spatula, ensuring even distribution.
9. Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
10. Sprinkle the chilled streusel topping evenly over each muffin batter.
11. Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean and free of raw batter.
12. Allow muffins to cool slightly in the tin before serving warm for optimal flavor and texture.

Notes

• Cold butter breaks into tiny pieces, creating a perfect crumbly streusel texture that adds delightful crunch to your muffins.
• Mixing ingredients minimally prevents tough, dense baked goods by keeping gluten development to a minimum.
• Frozen blueberries maintain their shape and prevent color bleeding, ensuring beautiful, intact muffins with bursts of fruity flavor.
• Precise measuring ensures consistent muffin size, allowing even baking and professional-looking results every single time.
• Room temperature butter blends smoothly into the batter, distributing fat evenly and producing a tender, light muffin crumb.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 29 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg