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.
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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!
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