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

Close-up of a single, moist blueberry muffin topped with a generous layer of brown sugar streusel topping.
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Make moist, fluffy, bakery-style blueberry muffins from scratch using this easy one-bowl method. This recipe works well with fresh or frozen berries and includes instructions for a sweet crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons 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 milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For 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 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen berries, do not stir them in completely; leave some streaks of flour to prevent color bleeding.
  6. Prepare the crumb topping (if using): In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds full. Sprinkle the crumb topping generously over the top of each muffin.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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, start baking at a high temperature (400 degrees F) for the first 5 minutes before reducing the heat.
  • If you use frozen blueberries, toss them with 1 teaspoon of flour before adding them to the batter to help prevent them from sinking.
  • These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.

Nutrition

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