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

Close-up of a moist blueberry muffin topped with a generous brown sugar crumb topping, sitting on a small white plate.
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Follow this easy, one-bowl recipe to bake incredibly moist, fluffy blueberry muffins with tall domes, perfect for breakfast or a snack. Use fresh or frozen berries for juicy bursts in every bite.

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 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, 2 tablespoons cold unsalted butter (cut into small pieces), 1/2 teaspoon ground cinnamon

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 optional crumb topping first: 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. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry mixture.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mixture.
  5. Pour the wet mixture into the dry mixture. Stir gently with a spatula only 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 color bleeding.
  7. Divide the batter evenly among the 12 prepared 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. For jumbo muffins, bake longer.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style dome, ensure your oven is fully preheated to 400°F before placing the muffins in for the initial 5 minutes. The high heat helps them rise quickly.
  • If you prefer a very tender crumb, substitute 1/4 cup of the milk with 1/4 cup of sour cream or plain yogurt.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/best-blueberry-muffins-moist-fluffy-bakery-style/