Joanna Gaines Blueberry Muffins Recipe

This Joanna Gaines Blueberry Muffins Recipe yields bakery-style treats distinguished by their towering, sugar-crusted domes and tender, cake-like crumb. Featuring a heavy hand of fresh blueberries and a buttery streusel topping, these muffins rely on a precise balance of vegetable oil and milk to create a morning staple that rivals any coffee shop offering without drying out.

Joanna Gaines Blueberry Muffins Ingredients

The Muffin Base:

• 2 cups All-Purpose Flour: The structural foundation.
• 1 cup Granulated Sugar: Provides sweetness and tenderizes the crumb.
• 2 teaspoons Baking Powder: The primary leavening agent for a high rise.
• ½ teaspoon Kosher Salt: Enhances the berry flavor.
• ½ cup Vegetable Oil: Joanna uses oil instead of butter in the batter to ensure the muffins stay moist for days.
• 1 Large Egg: At room temperature, for binding.
• ½ cup Milk: Whole milk provides the best richness.
• 2 teaspoons Vanilla Extract: A generous amount for a bakery scent.
• 2 cups Fresh Blueberries: Washed and dried thoroughly.

The Streusel Topping:

• ½ cup All-Purpose Flour: To create the crumb structure.
• ½ cup Granulated Sugar: For crunch.
• 4 tablespoons (½ stick) Salted Butter: Cold and cubed. The cold fat creates the “pebbles” of the crumble.

How To Make Joanna Gaines Blueberry Muffins

1. Thermal Initialization: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups liberally with non-stick spray.
2. Streusel Fabrication: In a small bowl, combine the ½ cup flour and ½ cup sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate this mixture until needed (Cold Fat Stabilization).
3. Dry Matter Aggregation: In a large mixing bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, and salt. Ensure the leavening agents are uniformly distributed.
4. Liquid Emulsification: In a separate medium bowl or measuring jug, whisk the vegetable oil, egg, milk, and vanilla extract until the mixture is pale and fully emulsified.
5. Component Fusion: Pour the liquid mixture into the dry ingredients. Use a spatula to fold the two together just until the flour is moistened. The batter should remain lumpy. Critical: Do not whisk or overwork, or gluten development will occur.
6. Fruit Suspension: Gently fold the blueberries into the batter. (Optional: Toss berries in a teaspoon of flour first to prevent gravitational settling).
7. Volumetric Distribution: Divide the batter evenly among the 12 muffin cups. They should be nearly full. Sprinkle the chilled streusel topping generously over each muffin.
8. Thermal Processing: Bake in the preheated oven for 20 to 25 minutes. The muffins are done when the toppings are golden and a toothpick inserted into the center comes out clean (sans blueberry juice).
9. Ambient Cooling: Allow the muffins to cool in the pan for 5 minutes to set their structure, then transfer to a wire rack to cool completely.

Recipe Tips

• The Oil Factor: While butter tastes great, oil is superior for texture in muffins. It remains liquid at room temperature, meaning your muffins stay soft and spongy rather than hardening like a butter cake would.
• Berry Suspension: If your blueberries are particularly large or heavy, toss them in a tablespoon of the dry flour mixture before folding them in. This friction helps suspend them in the batter so they don’t sink to the bottom.
• The Temperature Shock: Baking at 400°F (higher than the standard 350°F) is crucial. The initial blast of heat activates the baking powder quickly, forcing the muffins to spring up into a high dome before the crust sets.
• Frozen Berries: If using frozen blueberries, do not thaw them. Rinse them briefly in cold water until the water runs purple, then dry and use immediately. This prevents your batter from turning grey.

What To Serve With Blueberry Muffins

• Lemon Curd: The tartness of lemon pairs classically with blueberries.
• Salted Butter: A smear of butter on a warm muffin highlights the sweet crumble.
• Greek Yogurt: Serve alongside for a protein boost.
• Latte: The coffeehouse vibe is complete with a frothy coffee.

How To Store Blueberry Muffins

• Room Temperature: Store in an airtight container lined with a paper towel (to absorb excess moisture) for up to 3 days.
• Refrigerate: Not recommended, as the cold dries out the sponge.
• Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Microwave for 20 seconds to reheat.

Blueberry Muffins Nutrition Facts

• Calories: ~320 kcal
• Fat: 14g
• Carbohydrates: 45g
• Protein: 4g
• Nutrition information is estimated per muffin based on 12 servings.

FAQs