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The Best Ever Moist and Fluffy Bakery-Style Blueberry Muffins

A close-up of a moist blueberry muffin with a sugary crumb topping, featuring visible burst blueberries.
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You will bake incredibly moist, fluffy blueberry muffins with tall domes using this easy, one-bowl recipe. These muffins are packed with juicy berries and are perfect for breakfast or a snack.

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
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For Optional Crumb Topping: 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. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  5. 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.
  6. If making the crumb topping: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about two-thirds full. Sprinkle the crumb topping evenly over the batter in each cup, if using.
  8. 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. This initial high heat helps create the tall, bakery-style dome.
  9. 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 the moistest texture, use whole milk and do not overmix the batter.
  • If you want extra juicy berries, gently toss your fresh blueberries in one teaspoon of flour before folding them into the batter. This helps keep them suspended.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw on the counter or warm briefly in the microwave.

Nutrition

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