Joanna Gaines Blueberry Muffins Recipe
These muffins come out soft in the middle with golden tops that crack just enough to show off the berries!The secret to getting that soft, tender crumb is not overmixing—once the dry ingredients are barely combined, stop stirring.I toss the blueberries in a bit of flour before folding them in so they stay evenly spaced and don’t sink to the bottom.The sugar on top isn’t just for looks—it gives a light crunch that makes these feel bakery-style without extra steps.Use room temperature eggs and milk so the batter blends better and bakes evenly all the way through!
Servings: 12
Ingredients
- 5 Tbsp Butter melted
- 1 cup Blueberries fresh or frozen
- 1 1/2 cups All-Purpose Flour
- 2 Tbsp All-Purpose Flour
- 1 cup Sugar
- 2 Eggs beaten
- 1 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat your oven to 375°F.
- Grease a 12-cup muffin tin or line it with cupcake papers.
- In a mixing bowl, combine melted butter and sugar until well incorporated.
- Add the beaten eggs, baking powder, and salt, and mix thoroughly.
- Place 1 tablespoon of flour in a plastic bag with the blueberries.
- Gently shake to coat them, which helps prevent sinking during baking.
- Set aside after coating.
- Fold the prepared flour into the wet mixture.
- Once combined, carefully fold in the coated blueberries.
- Divide the batter evenly among the muffin cups.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.