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

A close-up of a perfectly baked blueberry muffin, cut in half to show the moist interior packed with blueberries and a sugary crumb topping.
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You need this recipe for the best blueberry muffin recipe that yields incredibly moist, fluffy, and tall bakery style blueberry muffins bursting with juicy berries. This is an easy one bowl muffins method.

Ingredients

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  • 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 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)
  • 1 tablespoon flour (for tossing berries)
  • Optional Crumb Topping: 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 standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping first, if using: In a small bowl, combine the 1/2 cup flour, brown sugar, 2 tablespoons granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this in the refrigerator while you make the batter.
  3. Prepare the blueberries: In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
  4. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a medium bowl, whisk together the melted butter, eggs, milk, sour cream (or yogurt), and vanilla extract until just combined.
  6. Combine: 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 makes tough muffins.
  7. Fold in berries: Gently fold in the floured blueberries until they are evenly distributed in the batter.
  8. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. For taller, bakery style muffins, fill them almost to the top.
  9. Add topping: Sprinkle the chilled crumb topping evenly over the tops of the batter in each cup.
  10. Bake: Bake at 400 degrees F for 5 minutes. Then, without opening the oven door, reduce the 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.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve those tall, bakery style tops, start your oven hot (400°F) for the first five minutes. This initial blast of heat helps the muffins rise quickly before you lower the temperature.
  • If you use frozen blueberries, do not thaw them. Tossing them in flour first is especially important when using frozen berries to keep them suspended in the batter.
  • For extra moist blueberry muffins, use whole milk and full-fat sour cream or Greek yogurt. The fat content contributes significantly to a tender crumb.
  • These are freezer friendly muffins; cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw on the counter or briefly warm in the microwave.

Nutrition

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