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Ultimate Bakery-Style Moist & Fluffy Blueberry Muffins

Close-up of a fluffy blueberry muffin with a golden crumb topping sitting on a small white plate.
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Bake incredibly moist, fluffy blueberry muffins with tall domes using this simple, one-bowl method. This recipe guarantees juicy berries in every tender bite, perfect for breakfast or brunch.

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, room temperature
  • 1/4 cup sour cream or plain Greek yogurt, room temperature
  • 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, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping (if using): In a small bowl, combine the 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 in the refrigerator.
  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 wet ingredients: melted butter, egg, milk, sour cream, and vanilla extract until just combined.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until just combined. Do not overmix; a few streaks of flour are acceptable. 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. Fill the muffin cups evenly, filling them nearly to the top to encourage tall domes.
  8. If using the topping, sprinkle the chilled crumb mixture evenly over the tops of the filled cups.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the dome.
  10. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for an additional 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 the tallest domes, ensure your oven is fully preheated to 400 degrees Fahrenheit before placing the muffins inside.
  • Using room temperature wet ingredients (milk, egg, sour cream) helps the batter emulsify better, leading to a more tender crumb.
  • If you want to use frozen blueberries, place them in a small bowl and toss them with 1 teaspoon of flour before adding them to the batter. This helps prevent them from sinking.
  • This recipe is excellent for meal prep; store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingbyjade.com/blueberry-muffin-best-moist-fluffy-recipe/