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

A close-up shot of a golden brown blueberry muffins topped with a generous layer of sugary streusel crumb topping.
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Richard and I perfected this recipe to bring back the feeling of those perfect bakery treats. You get incredibly moist, fluffy blueberry muffins with tall domes, bursting with juicy berries, and finished with a sweet, crunchy crumb topping. This is the best blueberry muffin recipe you will ever bake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (plus 2 tablespoons for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping (Optional): 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, 1 tablespoon 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. 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.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  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. Overmixing develops gluten and makes tough muffins.
  5. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour mixture reserved from the dry ingredients. This step helps prevent the berries from sinking to the bottom.
  6. Fold the floured blueberries into the batter until they are evenly distributed.
  7. If making the crumb topping: In a small bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. If using the topping, sprinkle the crumb mixture evenly over the tops of the batter. Sprinkle the remaining 2 tablespoons of plain sugar over the tops for extra crunch.
  10. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create that desirable tall dome.
  11. 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.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these tasty blueberry breakfast treats!

Notes

  • For the fluffiest results, make sure your eggs and milk are at room temperature before mixing.
  • If you use frozen blueberries, do not rinse or thaw them; toss them directly with the flour before adding them to the batter.
  • These muffins freeze well. Cool them completely, then store them in an airtight container for up to three months.
  • To achieve bakery-style height, ensure you fill the cups nearly to the top and use the two-temperature baking method described above.

Nutrition

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