Every now and then I get a craving from warm blueberry muffins as a breakfast treat. I mean, is there anything better than a warm, sweet, and ultra-soft muffin on a bleak winter morning? These fluffy blueberry muffins from Joanna Gaines’ Magnolia Table Cookbook are just sweet enough and take under one hour to make.
Magnolia Cookbook Blueberry Muffins
These Magnolia blueberry muffins feature a buttery streusel crumble on top of each muffin. I suppose you don’t have to do this part of the recipe, but it adds a fanciness to your muffins to make a regular Sunday breakfast a little special. Don’t be intimidated by the sound of a “streusel crumble” because it’s so easy to make!
The recipe for these blueberry muffins calls for a 1/2 cup of sour cream. I like to use greek yogurt instead find that the muffins still retain their light, fluffy texture with this substitution. I find that the key to making these muffins light and fluffy is making sure that you mix the butter and sugar for the full 2 minutes as directed in the recipe.
If you’re on Pinterest, there’s a pin-friendly image at the bottom so you can easily save these Magnolia blueberry muffins and come back the recipe it at any time.
These are all easy-to-find ingredients that you can find at your local grocery store. The original recipe is from the Magnolia Table Cookbook Volume 2; buy it here.
Blueberry Muffins from the Magnolia Table Cookbook
Ingredients
For the streusel crumble:
- ¼ cup plus 1 tablespoon of sugar
- 2 tbsp all-purpose flour
- 2 tbsp cold, unsalted butter
For the muffins:
- cooking spray
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream (I used greek yogurt)
- 1 cup frozen blueberries, unthawed
Instructions
To make the streusel crumble:
- In a medium bowl, stir together the sugar and flour. Use a pastry blender (or your fingers) to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.
To make the muffins:
- Preheat your oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
- In a medium bowl, stir together the flour, baking powder, and salt.
- In a stand mixer with the paddle attachment, cream the butter and the sugar on medium speed until light and fluffy, about two minutes.
- Reduce the speed to low, then slowly add in the eggs and vanilla. Increase the mixer speed to medium-high, and mix until well incorporated.
- Return the mixer back to a low speed, and add in the flour mixture and sour cream. Mix until well incorporated. Fold in the blueberries.
- Fill your muffin cups about three-quarters full, then sprinkle the streusel crumble on top of each muffin.
- Bake about 24 – 28 minutes. If using a toothpick to test doneness, the toothpick should come out of the center of the muffin clean.
- Store in an airtight container at room temperature.
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These fluffy blueberry muffins from Magnolia Table cookbook are great for a lazy weekend or holiday, and they make the perfect addition to any brunch. I love this chocolate chip cookie recipe from Joanna Gaines, too. Enjoy!
