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The Ultimate Moist and Fluffy Bakery-Style Blueberry Muffins with Optional Crumb Topping

Close-up of delicious blueberry muffins topped with a generous brown sugar crumb topping.
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Follow this easy, one-bowl recipe to bake the best blueberry muffins you have ever made. You get incredibly moist, fluffy, bakery-style results packed with juicy berries and an optional sweet, crunchy crumb topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. If making the crumb topping, whisk together the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to mix just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to prevent the batter from turning purple.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. If using the crumb topping, sprinkle the prepared mixture evenly over the tops of the batter in each cup.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create a tall dome.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results with frozen blueberries, gently toss them with 1 teaspoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
  • To achieve those tall, bakery-style tops, make sure your oven temperature is correct for the initial bake, and do not underfill the muffin cups.
  • You can easily make jumbo blueberry muffins by using a large muffin tin and increasing the baking time slightly.

Nutrition

Find it online: https://tasteportfolio.com/best-blueberry-muffins-moist-fluffy-home/