Print

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

A close-up of a blueberry muffin cut in half showing the moist interior and burst blueberries, topped with streusel. Perfect for amazing 310 calorie blueberry muffins.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy, one-bowl recipe to bake the best blueberry muffins you have ever made. These muffins are incredibly moist, perfectly fluffy, and feature bursts of juicy berries, achieving that sought-after bakery-style tall dome.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 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, 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°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, mix 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 dry ingredients: flour, granulated sugar, baking powder, salt, and cinnamon. This is the base for your easy one bowl muffins.
  4. In a separate medium bowl, whisk together the wet ingredients: melted butter, eggs, milk, sour cream, and vanilla extract until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and leads to tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, lightly 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. Sprinkle the chilled crumb topping evenly over the tops of the batter in each cup.
  9. Bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the 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 two-temperature method helps achieve those tall dome bakery style blueberry muffins.
  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 blueberry muffins, use room temperature eggs and milk. Cold ingredients inhibit proper mixing.
  • If you want jumbo blueberry muffins recipe results, use a 6-cup jumbo tin and increase the baking time by about 5-8 minutes.
  • These are freezer friendly muffins; cool completely, then store airtight for up to 3 months. Thaw overnight on the counter.

Nutrition

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