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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cut 30 grams (2 tablespoons) cold butter into the sugar-flour mixture until it resembles coarse, crumbly texture. Refrigerate the topping until needed.
- 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.
- 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.
- 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.
- 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.
- Gently fold 150 grams (1 cup) frozen blueberries into the batter using a spatula, ensuring even distribution.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Sprinkle the chilled streusel topping evenly over each muffin batter.
- Bake for 24–28 minutes, or until a toothpick inserted into the center of a muffin comes out clean and free of raw batter.
- 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