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

A close-up of a freshly baked blueberry muffin topped with sweet streusel crumbs.
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Bake the best blueberry muffin recipe for soft, fluffy, and moist homemade muffins with bursting juicy berries. This easy one-bowl recipe yields bakery style perfection, complete with an optional sweet 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
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 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, 1/4 teaspoon ground cinnamon, 2 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 until combined.
  4. 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, leading to tough muffins.
  5. 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.
  6. If making the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  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 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. For jumbo blueberry muffins, bake longer.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style dome, start baking at a high temperature (400 degrees F) for the first 5 minutes. This rapid initial heat helps the muffins rise quickly.
  • If you use frozen blueberries, do not rinse them. Gently fold them into the batter without stirring too much to keep their shape and prevent color bleeding.
  • You can use buttermilk instead of regular milk for an even more tender crumb.
  • These muffins freeze well. Cool completely, then store them in an airtight container for up to three months.

Nutrition

Find it online: https://afripaket.com/blueberry-muffins-ultimate-moist-fluffy/