These Magnolia Table Blueberry Muffins are perfectly fluffy, sweet, and irresistible!
Background: We made the Magnolia Table Blueberry Muffins from Joanna Gaines’ cookbook, and they are incredible. No doubt, it’s the best blueberry muffin recipe we have ever tried. They are fluffy, perfectly sweet, and impossible to put down. The streusel crumble on top creates the perfect crust! We love them served warm with a little bit of butter. They are excellent for breakfast and brunch or as a side with dinner. This simple recipe is one that you’ll want to try, and everyone will be thanking you.
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
- To make the streusel: 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 the oven to 350 degrees. Spray 12 muffin cups of a muffin tin lightly with cooking spray or line them with cupcake liners.
- In a medium bowl, stir together the flour, baking powder, and salt.
- Use a mixer to cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and slowly add the eggs and vanilla. Turn the mixer to medium high speed and mix until well incorporated.
- With the mixer on low speed, add half of the flour mixture, then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in the blueberries.
- Using a ¼ cup measure, fill the prepared muffin cups three-quarters full. Sprinkle streusel on top of each muffin.
- Bake until a tester inserted into the center of a muffin comes out clean, 24 to 28 minutes. Serve warm.
- Store in an airtight container at room temperature for up to 2 days.
Check out our Overnight Blueberry French Toast and Sausage Spinach Puffs for more delicious brunch recipes!
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
