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

A stack of three golden brown blueberry muffins topped with a generous brown sugar crumble.
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You can bake soft, fluffy, and juicy blueberry muffins that look like they came from a bakery. This easy, one-bowl recipe works perfectly with fresh or frozen berries and yields tender crumb muffins every time.

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 slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • Optional Crumb Topping: 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, cubed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. If making the crumb topping, combine the topping ingredients (flour, brown sugar, granulated sugar, cinnamon, and cold butter) in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. 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 muffin cups, filling each about two-thirds full.
  8. If using the crumb topping, sprinkle the reserved 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. This initial high heat helps create the tall dome tops.
  10. 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 with frozen blueberries, gently toss them with 1 teaspoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom.
  • To achieve bakery-style height, ensure your oven is fully preheated to 400°F before placing the muffins in, and do not open the oven door during the first 15 minutes of baking.
  • You can easily make jumbo blueberry muffins by using a large muffin tin and increasing the baking time by about 5 to 10 minutes.

Nutrition

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