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

A close-up of a delicious blueberry muffin with a bite taken out, showing the moist interior and crumb topping.
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Make moist, fluffy, bakery-style blueberry muffins using this easy one-bowl method. This recipe works well with fresh or frozen berries and includes instructions for a delicious 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 and cooled slightly
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup 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 degrees F (200 degrees 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 melted butter, egg, milk, and vanilla extract. This is your wet mixture.
  4. Pour the wet mixture into the dry mixture. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  5. If using frozen blueberries, gently toss them with 1 teaspoon of flour before adding them to the batter. This helps prevent sinking.
  6. Gently fold the blueberries into the batter until they are evenly distributed.
  7. If making the crumb topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. If using the crumb topping, sprinkle the crumb mixture evenly over the top of the batter in each cup.
  10. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees 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 extra tall, bakery-style tops, fill the muffin cups completely full, nearly to the rim.
  • If you prefer jumbo muffins, use a 6-cup jumbo tin and increase the baking time by about 5 to 8 minutes.
  • If you only have fresh blueberries, toss them lightly in flour before adding them to the batter.
  • These muffins freeze well. Cool completely, place in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

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