Print

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

A close-up of a delicious blueberry muffin cut in half, showing moist crumb and burst blueberries, topped with streusel. Perfect blueberry muffins!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake the best homemade blueberry muffins that are incredibly moist, perfectly fluffy, and topped with a sweet, crunchy streusel. This easy, one-bowl recipe works perfectly with fresh or frozen berries for a classic breakfast treat.

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
  • 2 large eggs, room temperature
  • 1/2 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 light brown sugar, 1/4 cup 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 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. 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 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  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 makes tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, toss them with one tablespoon of flour before adding them to the batter to help prevent sinking.
  7. Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full.
  8. Sprinkle the chilled crumb topping evenly over the top of the batter in each cup.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall, bakery-style dome.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest texture, use room temperature eggs and milk.
  • If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

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