Joanna's Elevated Blueberry Muffins Recipe | Magnolia Network

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: coconut oil

Coconut oil can be a healthier fat alternative.

Make the streusel by combining 2 tablespoons of cold butter, 2 tablespoons of all-purpose flour, and 1/4 cup of sugar. Use a pastry cutter or fingers to crumble it until combined but still chunky.

For the dry mixture, combine 1 1/3 cups of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Set aside.

In a mixer, combine 1 stick of softened butter and 1 cup of sugar. Add in 2 eggs and 1 teaspoon of vanilla, mixing until combined.

Add in 1/2 cup of sour cream, mixing until well blended.

Gradually add half of the dry flour mixture, followed by half of the sour cream, mixing until just combined. Repeat with the remaining dry mixture and sour cream.

Fold in 1 cup of blueberries gently into the batter.

Prepare muffin cups using parchment paper, pressing it into the cups.

Scoop the batter into the muffin cups using a 1/4 cup scoop, filling each about 2/3 full.

Top each muffin with the prepared streusel mixture.

Bake in a preheated oven at 350°F for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens