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

A close-up photo of a delicious blueberry muffins with a golden crumb topping, showing the moist interior and burst blueberries.
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Follow this easy, one-bowl recipe to create incredibly moist and fluffy blueberry muffins with tall, bakery-style domes. This recipe guarantees juicy berries in every bite and includes instructions for a delicious, crunchy crumb topping.

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping first, if using: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the batter. This is your dry mixture.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract. This is your wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable. 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 prepared muffin cups, filling each about two-thirds full.
  8. If using the crumb topping, sprinkle the chilled topping evenly over the batter in each cup.
  9. 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. Baking at a high initial temperature helps create the tall, bakery-style dome.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the juiciest berries, gently toss fresh or frozen blueberries with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want jumbo blueberry muffins, use a 6-cup jumbo tin and increase the baking time by about 5 to 8 minutes.
  • You can freeze cooled muffins. Wrap them individually in plastic wrap and place them in a freezer bag for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

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