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Ultimate Moist and Fluffy Bakery-Style Blueberry Muffins

Close-up of a perfectly baked, golden-brown blueberry muffin with visible burst blueberries and a sugary crust.
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Follow this simple recipe to make moist, fluffy, bakery-style blueberry muffins with an optional sweet crumb topping. This recipe works well with fresh or frozen berries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For Crumb Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces)
  • For Streusel Topping (Optional): 1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract. This is your wet mixture.
  4. Pour the wet mixture into the dry mixture. Stir gently with a spatula only until just combined. Do not overmix; a few lumps are fine.
  5. If using frozen blueberries, do not thaw them. Gently fold the blueberries into the batter. If you want a bakery look, reserve a few berries for placing on top later.
  6. Prepare the optional crumb topping: In a small bowl, combine the 1/2 cup flour and brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Prepare the optional streusel topping: In another small bowl, mix the 1/4 cup sugar and cinnamon.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Place a few reserved berries on top of each muffin.
  9. If using the crumb topping, sprinkle it evenly over the tops of the batter. If using the streusel, sprinkle the cinnamon sugar mixture on top.
  10. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) 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 rise, make sure your baking powder is fresh.
  • If you use frozen berries, do not toss them in flour first; just fold them directly into the batter to prevent color bleeding.
  • To achieve tall, bakery-style tops, start the baking process at a higher temperature (400°F) for the first few minutes before lowering it.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months.

Nutrition

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