Lightened up Joanna Gaines' Blueberry Muffins

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
12 Muffins
35 min

This past Sunday morning, I had a great time playing in the kitchen before church. I decided to tweak Joanna Gaines blueberry muffin recipe from her Magnolia Table, Volume 2 cookbook to make them a little bit healthier.

Side note...I have been loving all of her recipes from this cookbook, and highly recommend purchasing.

Anyways, I lightened up her blueberry muffins by substituting plain Greek yogurt for the sour cream, and reducing the sugar to 3/4 cup from 1 cup. I also added cinnamon to the streusel topping for a bit more flavor.

These muffins turned out amazingly, my husband can not stop raving about them and has already asked me to make more (shh, he has no idea they are healthy). They are the perfect treat paired with coffee on a lazy weekend morning.

Each muffin contains about 210 calories, 30g of carbohydrates, and 3g protein.

The streusel topping adds a delicious sweet crunch to these soft and fluffy muffins.

Magnolia Table, volume 2 is filled with delicious and easy recipes.

I replaced the sour cream with Greek yogurt to help reduce fat and calorie content. Using frozen berries means you can enjoy these muffins anytime of year!

These muffins pair perfectly with coffee on a weekend morning!

Lightened up Joanna Gaines' Blueberry Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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For the Streusel Topping
  • 1/4 cup sugar
  • 2 tbsp. All purpose flour
  • 2 tbsp. Cold, unsalted butter (cut into cubes)
  • 1 tsp cinnamon
For the Muffins
  • Cooking spray
  • 1 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick of unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup frozen blueberries, unthawed
For the Streusel Topping
Mix the flour, sugar, and cinnamon in a small bowl.
Cut the butter into the flour mixture with fingers or fork until course crumbs have formed.
Place in refrigerator until ready to use.
For the Muffins
Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
In a medium bowl, mix together flour, baking powder and salt.
In a stand mixer on medium speed, cream together the butter and sugar until fluffy, about 2 minutes.
Add eggs, one at a time and mix until well incorporated
Add vanilla.
On low speed, add 1/2 flour and 1/2 Greek yogurt, then remaining 1/2 flour and 1/2 Greek yogurt until well incorporated.
Fold in blueberries with spatula.
Fill muffin tin 3/4 way full and then sprinkle with streusel topping.
Bake for about 25min or until toothpick comes out clean.
  • To make mini muffins, reduce cooking time to 15-18min.
  • Store in an air-tight container at room temperature.
Kaci: Thesouthernrd
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