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

Close-up of a freshly baked blueberry muffin topped with golden brown streusel crumbs.
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You need this recipe for the best homemade blueberry muffins. We perfected this easy, one-bowl method to give you incredibly moist, fluffy, bakery-style muffins bursting with juicy berries and topped with a 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
  • 3/4 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, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cut into small pieces

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 crumb topping first, if using: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon for the topping. 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 flour, granulated sugar, baking powder, and salt for the batter. This is your one-bowl start.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  5. 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 and results in 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 muffin cups, filling each about two-thirds full.
  8. If you made the topping, sprinkle a generous amount over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. For jumbo muffins, bake longer.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style dome, make sure your oven is fully preheated to 400°F before you place the muffins in. The initial high heat helps create a fast rise.
  • If you only have fresh blueberries, toss them lightly in a tablespoon of flour before folding them into the batter. This keeps them suspended in the batter instead of sinking to the bottom.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

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