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

A close-up, cross-section view of a moist blueberry muffin with a sugary crumb topping, showing juicy blueberries inside.
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You need this recipe for the best blueberry muffin recipe that results in incredibly moist, fluffy, bakery-style blueberry muffins bursting with juicy berries. This easy one bowl recipe is perfect for beginners and yields tall domes.

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
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (whole or 2%)
  • 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 light 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 standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the Crumb Topping (if using): In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. Make the Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt. This is the start of your easy one bowl muffins.
  4. Make the Wet Ingredients: In a separate medium bowl, whisk together the melted butter, egg, vanilla extract, and milk until just combined.
  5. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and leads to tough muffins.
  6. Add Berries: Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in gently to prevent the batter from turning purple.
  7. Fill Tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. For taller, bakery style blueberry muffins, fill them almost to the top.
  8. Top (Optional): Sprinkle the chilled crumb topping evenly over the batter in each cup.
  9. Bake: 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 another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. This two-temperature method helps create that tall dome.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the juiciest berry muffins, use fresh blueberries when possible. If you must use frozen, add them directly to the batter without thawing to prevent color bleeding.
  • To achieve the soft, fluffy blueberry muffins texture, make sure your egg and milk are at room temperature before mixing.
  • These classic blueberry treats freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

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