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

Close-up of two moist blueberry muffins, one cut in half revealing the interior packed with blueberries and a sugary crumb topping.
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Follow this simple one-bowl method to bake incredibly moist, fluffy, bakery-style blueberry muffins featuring juicy berries and an optional sweet crumb topping.

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 and slightly cooled
  • 2 large eggs, lightly beaten
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon flour (for coating berries)
  • 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. In a large bowl, whisk together the 2 cups of flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  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 for a tender crumb.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom. Gently fold the coated blueberries into the batter.
  6. If making the crumb topping: Combine the topping dry ingredients (flour, brown sugar, white sugar, 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 them nearly to the top for tall domes.
  8. If using, sprinkle the crumb topping evenly over the top of the batter in each cup.
  9. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest muffins, do not overmix the batter after adding the wet ingredients to the dry.
  • If you use frozen blueberries, do not thaw them first; toss them directly with the flour and add them to the batter.
  • Baking at a high initial temperature helps create that desirable tall, domed top.
  • These muffins freeze well; cool completely, then wrap individually in plastic wrap before placing them in a freezer bag for up to three months.

Nutrition

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