Magnolia Table Blueberry Muffins
Magnolia Table Blueberry Muffins
Magnolia Table Blueberry Muffins with Streusel Topping are a quick breakfast, or a midday treat that is delicious and comforting.
Why Is This Recipe Special?
When I came upon and tried this recipe from the Magnolia Table Volume 2 cookbook, I had to hurry and get half of them in the freezer for later before eating all 12 in one sitting. I’ve adapted the original recipe by adding some lemon zest and juice, and switching out the sour cream for greek yogurt (I felt really healthy about this one).
This recipe is a step above your run-of-the-mill blueberry muffin. The streusel topping and the lemon help make it very tasty.
Kids in the Kitchen
If you’re a mom like me, here are a few ideas to help you create memories in your own kitchen. Comment below for how you make special memories in the kitchen with your kiddos!
- Time for bonding: Involve your little ones in the baking process! No matter how messy or inconvenient, I find that most of the time it’s worth it to let my toddler help out in the kitchen. Letting him assist with mixing the batter, gently (or not-so-gently) folding in the blueberries, or generously sprinkling the streusel on top are things he absolutely loves. It’s a fun opportunity for quality time and to create some messy memories together.
- Learning opportunity: Motor skills, counting, names and tastes of foods, patience…for me and them, ha!
- Share the love: These are an easy, delicious treat to whip up and surprise a neighbor, a new mama, or your kid’s teacher.
- Embrace imperfections: I have to remind myself of this daily! It’s not just about a perfect result—it’s about the enjoyment you got out of creating something scrumptious. Embrace imperfections, celebrate the messy memories baking with your toddler, and savor the joy that baking can bring.
Ingredients & Supplies
To make these blueberry muffins you’ll need the following ingredients:
- Flour
- Butter
- Baking powder
- Salt
- Sugar
- Eggs
- Vanilla
- Greek yogurt
- Lemon
- Frozen blueberries
To make these blueberry muffins you’ll need the following supplies:
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
Magnolia Table Blueberry Muffins: Let’s get to it!
**Photos coming soon**
Step #1
Preheat oven to 350 degrees. Spray 12 cups of a muffin tin with cooking spray or line them with cupcake liners.
Step #2
To make the streusel: In a small bowl, stir together the sugar (¼ c) and flour (2 T). Use a pastry blender or your fingers to cut in the butter (2 T), mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.
Step #3
In a stand mixer fitted with the paddle attachment, cream the butter (1 stick, softened) and sugar (1 c) on medium speed until light and fluffy (about 2 minutes). Reduce the speed to low and slowly add the eggs (2), vanilla (1 t), lemon zest and lemon juice. Turn the mixer to medium-high speed and mix until well-incorporated.
Step #4
Add the yogurt (1 c), mix well. Turn off mixer and add the flour (1 ⅓ c), baking powder (1 t), and salt (½ t) all at once. Turn on the mixer to mix just until flour is all incorporated. Don’t over mix at this step! Gently fold in the blueberries (1 c) with a spatula.
Step #5
Use a cookie scoop, or a spoon/knife combo to fill the prepared muffin cups three-quarters full. Sprinkle streusel liberally on top of each muffin.
Step #6
Bake for 24-28 minutes until a tester inserted into the center of a muffin comes out clean.
Magnolia Table Blueberry Muffins
Ingredients
Streusel
- ¼ cup white sugar
- 2 T flour
- 2 T cold butter
Muffin
- 1 ⅓ c flour
- 1 t baking powder
- ½ t salt
- 8 T 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 t vanilla
- ½ c greek yogurt
- Zest and juice of 1 lemon
- 1 c frozen blueberries unthawed
Instructions
- Preheat oven to 350 degrees. Spray 12 cups of a muffin tin with cooking spray or line them with cupcake liners.
- To make the streusel: In a small bowl, stir together the sugar (¼ c) and flour (2 T). Use a pastry blender or your fingers to cut in the butter (2 T), mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.
- In a stand mixer fitted with the paddle attachment, cream the butter (1 stick, softened) and sugar (1 c) on medium speed until light and fluffy (about 2 minutes). Reduce the speed to low and slowly add the eggs (2), vanilla (1 t), lemon zest and lemon juice. Turn the mixer to medium-high speed and mix until well-incorporated.
- Add the yogurt (1 c), mix well. Turn off mixer and add the flour (1 ⅓ c), baking powder (1 t), and salt (½ t) all at once. Turn on the mixer to mix just until flour is all incorporated. Don't over mix at this step! Gently fold in the blueberries (1 c) with a spatula.
- Use a cookie scoop, or a spoon/knife combo to fill the prepared muffin cups three-quarters full. Sprinkle streusel liberally on top of each muffin.
- Bake for 24-28 minutes until a tester inserted into the center of a muffin comes out clean.