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

Two freshly baked blueberry muffins with a thick, sugary crumb topping sitting on a white plate.
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You need this recipe for the best homemade blueberry muffins. They are incredibly moist, fluffy, and achieve that sought-after tall, bakery-style dome. This easy, one-bowl method works perfectly with fresh or frozen berries, and you can top them with a sweet, crunchy streusel.

Ingredients

Scale
  • 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)
  • For the 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°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping first if you are using it. In a small bowl, mix the 1/2 cup 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 1 3/4 cups flour, granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract. This is your wet mix.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix them together until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, toss them with 1 teaspoon of flour before adding them to the batter to help prevent sinking.
  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, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. The initial high heat helps create that tall 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 fluffiest results, make sure your egg and milk are at room temperature before mixing.
  • To get those beautiful, tall bakery-style tops, bake at a higher temperature initially, as directed in step 4.
  • These easy homemade muffins freeze well. Cool them completely, place them in an airtight container, and freeze for up to three months. Thaw on the counter when you want a quick breakfast.

Nutrition

Find it online: https://cookifyme.com/easy-blueberry-muffins-best-moist-fluffy/