The blueberry muffins created by Joanna Gaines are characterized by their buttery cinnamon streusel topping, moist and tender crumb, and ease of preparation. Because they set such a lovely tone for the beginning of your day, you’re likely to find yourself yearning for them again when it’s time for Breakfast!
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Why You’ll Love This Joanna Gaines Blueberry Muffins
- These blueberry muffins have a juicy and supple interior that is brimming with blueberries, and a top that is delightfully golden brown. They are quick and easy to make.
- These Blueberry Muffins are buttery, soft, and supple, and they are packed to the brim with fresh blueberries. They are made with simple, everyday ingredients.
- They are delicious when eaten for breakfast or as a quick snack that can be taken on the run.
Joanna Gaines Blueberry Muffins Ingredients
- Fresh or frozen blueberries work in this recipe. Finding blueberries that are sweet and fresh throughout the entire year might be challenging. We can still satisfy our craving for blueberry muffins, thank goodness, because this won’t stop us! If you are going to use frozen blueberries, you should include them while they are still frozen.
- We use all-purpose flour. On the other hand, you might use flour made entirely of whole wheat or a combination of whole wheat and all-purpose flour.
- A gluten-free flour blend also works. Just keep in mind that switching from all-purpose flour to another type of flour will result in a slightly different texture for the muffins.
- Granulated sugar. contributes to the delicious and soft texture of the blueberry muffins. Alternate types of sugar, such as brown sugar or coconut sugar, can be used instead of white sugar without significantly altering the flavor or appearance of the bread. It’s also one of my favorite things to do to give muffins a crackly top by sprinkling sugar on top of them right before they go into the oven.Oil
- Oil. When I make these blueberry muffins, the oil that I use is my go-to choice for the fat component. The flavor of butter is one of my favorites, so I almost always use it when I bake. However, after making these muffins with both oil and butter, we found that the oil produced muffins that were more soft.
- Milk. My go-to liquid for baking muffins is milk, however if you cannot consume dairy products you may try making your own oat milk, unsweetened almond milk, or coconut milk instead.
- Egg. lends the muffins their structure and steadiness as a foundational ingredient. We utilize one egg. You might want to give a flax egg a shot in place of eggs if you don’t consume them.
- Baking powder. is the leavener that we always use when making these blueberry muffins.
- Salt and vanilla extract. Add some flavoring to the bread, and it will come out tasting fantastic.
How To Make Joanna Gaines Blueberry Muffins
- Combine the butter that has been melted, flour, sugar, salt, and lemon zest in a bowl using a fork until the mixture becomes crumbly.
- Prepare a muffin pan by lightly spraying it with non-stick spray and preheating the oven to 425 degrees Fahrenheit.
- Mix the flour, sugar, baking powder, and salt together in a medium basin using a whisk to mix the ingredients. Set aside.
- In a large liquid measure, combine the melted butter, Greek yogurt, milk, eggs, and vanilla extract. Whisk until the ingredients are thoroughly combined.
- After pouring the liquid ingredients into the dry, whisk everything together with a wooden spoon or a silicone spatula just until it is ALMOST completely incorporated (you should still see streaks of flour).
- After adding the berries, carefully mix everything together. (If you mix the batter for the muffins for too long, the berries will bleed, and the muffins will become rough.)
- Put an equal amount of the batter into each well of the muffin tray, and then sprinkle each muffin with the streusel that was set aside.
- Bake for 5 minutes at 425 degrees Fahrenheit, then reduce the temperature of the oven to 350 degrees Fahrenheit (without opening the door of the oven), and continue baking for an additional 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.
- Avoid Using Too Much Flour Because Flour: Has a Tendency to Pack Into Itself Flour has a tendency to pack into itself, which makes it very simple to use too much of it. Instead of directly scooping up the flour, spoon it into the measuring cup and level it off at the top. In between each spoonful, fluff the flour up in the bag to ensure even distribution of the flour. If you have access to a food scale, this is an even more accurate method.
- Use Cold Butter for the Streusel: If you prepare your streusel topping using butter that is at room temperature, it will be difficult to cut into the dry ingredients, which is what makes it crumbly and gives you that gorgeous streusel. Instead, use butter that has been refrigerated so that it is cold. Utilize it while it is cold and cut or mash it up before adding it to the dry ingredients.
- Be Careful Not to Overmix the Batter: Muffins made from batter that has been overmixed will have an excessively dense crumb when baked. Put down the spatula as soon as all of the ingredients have been thoroughly incorporated, and then gently stir in the blueberries. This ensures that the muffins will have a texture that is pleasing to the palate.
- Do not overfill the muffin tin: doing so will lead the muffins to spill out of the pan, and they may end up sinking in the centre as a result.
What To Serve With Joanna Gaines Blueberry Muffins?
For a delicious snack, serve Joanna Gaines Blueberry Muffins with a dollop of Greek yogurt, a cup of fresh berries, or a scoop of vanilla ice cream. You can also enjoy them with a cup of coffee or tea, or a glass of cold milk.
How To Store Joanna Gaines Blueberry Muffins?
Store Joanna Gaines’ Blueberry Muffins in an airtight container at room temperature for up to 5 days for optimal freshness. To extend their shelf-life, you can also store the muffins in the refrigerator for up to 7 days, or freeze them for up to 3 months.
How To Reheat Leftovers Blueberry Muffins?
To reheat leftovers blueberry muffins, preheat your oven to 350°F. Place the muffins on a baking tray and heat for 5-7 minutes until warmed through. Make sure to check on the muffins every few minutes to ensure they don’t dry out or burn.
How Do You Get Muffins To Rise High?
To get muffins to rise high, use a combination of baking powder, baking soda, and an acid such as vinegar or lemon juice. Ensure that the liquid and dry ingredients are properly combined and add the baking powder and soda at the end to ensure maximum rise when baking.
Additionally, make sure the oven is preheated to the recommended temperature and use an oven thermometer to ensure the oven is at the correct temperature throughout the baking process.
For optimal blueberry muffins, it is best to use fresh blueberries. Fresh blueberries provide the best flavor and texture to the muffins, making them more delicious. Frozen blueberries can also be used, but they may not provide the same flavor and texture as fresh blueberries.
How Do You Make Sure Blueberries Don’t Fall To The Bottom Of Muffins?
To ensure blueberries don’t fall to the bottom of muffins, mix the blueberries into the dry ingredients before adding the wet ingredients. After combining the wet and dry ingredients, gently fold the blueberries into the batter and then fill each muffin cup with the batter. This will ensure the blueberries are evenly distributed throughout the muffin.
Should Frozen Blueberries Be Thawed Before Making Muffins?
Yes, it is recommended to thaw frozen blueberries before using them to make muffins. This is because the frozen blueberries may release too much moisture when baking, resulting in soggy muffins. Thawing them beforehand can help to ensure that the muffins turn out with the desired texture.
Is It Better To Use Oil Or Butter In Muffins?
It’s best to use butter in muffins for optimal flavor, texture, and richness. Butter provides a more flavorful and moist finished product than oil does. Additionally, butter helps give muffins a golden-brown crust, whereas oil usually yields a flatter, paler muffin. For the best results, use unsalted butter when baking muffins.
Should I Chop Blueberries For Muffins?
Yes, you should chop blueberries for muffins to ensure even distribution of the fruit throughout the batter. Chopping blueberries also prevents the muffins from becoming soggy, creating a more enjoyable texture and taste.
A blueberry muffin can be made even better by adding ingredients such as oats, nuts, and spices to create a more flavorful and nutritious treat. Adding these ingredients will also help optimize the muffin for a healthy snack or breakfast.
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Joanna Gaines Blueberry Muffins Nutrition Facts
Amount Per Serving
- Calories 424
- Total Fat 18g
- Saturated Fat 3.2g
- Cholesterol 34mg
- Sodium 380mg
- Potassium 137mg
- Total Carbohydrate 60g
- Dietary Fiber 1.2g
- Sugars 36g
- Protein 5.1g
- Amount Per Serving
- Calories 424
- Calories from Fat 163
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3.2g16%
- Trans Fat 0.2g
- Cholesterol 34mg12%
- Sodium 380mg16%
- Potassium 137mg4%
- Total Carbohydrate 60g20%
- Dietary Fiber 1.2g5%
- Sugars 36g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.