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

Close-up of a golden-brown blueberry muffin topped with coarse sugar, sitting on a white plate.
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This easy, one-bowl recipe delivers incredibly moist and fluffy blueberry muffins with tall, bakery-style domes. Use fresh or frozen berries for juicy bursts in every bite. Add the simple streusel topping for extra crunch.

Ingredients

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  • 2 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
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 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, 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 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. 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 results in tough muffins.
  5. If using frozen blueberries, gently toss them with 1 tablespoon of flour before adding them to the batter. This helps prevent sinking.
  6. Gently fold the blueberries into the batter until they are evenly distributed.
  7. If making the crumb topping, combine the topping flour, brown sugar, and cinnamon in a small bowl. 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 in each cup.
  10. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. For jumbo blueberry muffins, baking time will be longer.
  11. 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, ensure your oven temperature is hot when you first place the muffins in. The initial blast of heat helps them rise quickly.
  • If you only have fresh blueberries, toss them lightly in flour before adding them to the batter to keep them suspended in the mix.
  • These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months. Reheat briefly in the microwave or oven.

Nutrition

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