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

A cross-section of a delicious blueberry muffin showing moist cake, bursting blueberries, and a crumb topping.
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You need this recipe for the best blueberry muffin recipe that results in incredibly moist, fluffy, and bakery-style blueberry muffins bursting with juicy berries. This easy one bowl muffins recipe is perfect for beginners and yields classic blueberry treats.

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, room temperature
  • 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 standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping first, if using: In a small bowl, combine the 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 in the refrigerator.
  3. In a large bowl, whisk together the 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 until combined.
  5. 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 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 muffin cups, filling each about two-thirds full.
  8. If you made the crumb topping, sprinkle an even layer over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven 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 initial high heat helps create that desirable tall dome.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, ensure your milk and egg are at room temperature before mixing.
  • If you want jumbo blueberry muffins, use a 6-cup jumbo tin and increase the baking time slightly, checking for doneness around 22-25 minutes at 375°F.
  • These freezer friendly muffins keep well for up to three months when stored in an airtight container.

Nutrition

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