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

A stack of four golden blueberry muffins topped with coarse sugar crystals.
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You can create incredibly moist and fluffy blueberry muffins that look like they came from a bakery. This easy, one-bowl recipe uses simple ingredients to deliver juicy berries and tall domes every time. It is perfect for beginners or anyone needing a quick, tasty breakfast treat.

Ingredients

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  • 2 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
  • 2 large eggs, lightly beaten
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup 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, 2 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. If making the crumb topping, combine the topping ingredients (flour, brown sugar, granulated sugar, and cold butter) in a small bowl. Use your fingers or a fork to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
  3. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. 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 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 topping, sprinkle the crumb mixture evenly over the tops of 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 two-temperature method helps create a high dome.
  10. Let the muffins cool in the tin 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 those tall, bakery-style tops, ensure your oven is fully preheated to 400°F before you place the muffins in. The initial high heat provides the necessary lift.
  • You can easily freeze these muffins once cooled. Store them in an airtight container for up to three months. Thaw them on the counter or reheat briefly in the microwave.

Nutrition

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