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

Three golden blueberry muffins topped with a crunchy sugar streusel sitting on a white plate.
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Follow this easy, one-bowl recipe to bake incredibly moist and fluffy blueberry muffins that achieve a perfect tall dome, just like you find at the bakery. This recipe works perfectly with fresh or frozen berries.

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 and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 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, 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. Prepare the crumb topping first if using: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, vanilla extract, and milk until just combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  6. Prepare the blueberries: If using fresh blueberries, gently toss them with 1 teaspoon of flour to prevent sinking. If using frozen, do not toss them in flour. Gently fold the blueberries into the batter using a spatula until they are evenly distributed.
  7. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. For taller, bakery-style muffins, fill them almost to the top.
  8. Add topping: Sprinkle the chilled crumb topping evenly over the batter in each cup, if desired.
  9. Bake: Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the 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.
  10. Cool: 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 and tallest domes, start baking at a high temperature (400°F) for the first 5 minutes before lowering the heat. This initial blast of heat helps the muffins rise quickly.
  • If you are using frozen blueberries, add them directly to the batter without thawing them first. This prevents the color from bleeding too much into the batter.
  • This recipe makes excellent freezer-friendly muffins. Cool them completely, then store them in an airtight container in the freezer for up to three months. Reheat briefly in the microwave or oven.

Nutrition

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