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

Three moist blueberry muffins topped with a crunchy sugar crumb topping sitting on a white marble surface.
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Bake the best blueberry muffin recipe you will ever try! These easy homemade muffins are incredibly moist, fluffy, and packed with juicy berries, achieving that perfect bakery style dome. This quick recipe is great for breakfast or a snack.

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)
  • 1/4 cup turbinado sugar (for sprinkling, optional)
  • For the Crumb Topping (Optional):
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light 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 standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the Crumb Topping (if using): In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. Prepare the Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Combine Wet and Dry: 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. Add the Blueberries: Gently fold in the blueberries. If using frozen berries, toss them with 1 teaspoon of flour before adding them to the batter to help prevent sinking.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Add Topping: If using the crumb topping, sprinkle an even layer over the top of the batter in each cup. Sprinkle the turbinado sugar over the tops of all muffins (even those without the crumb topping) for a nice crust.
  9. Bake: Place the tin in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. For jumbo blueberry muffins, bake at 400°F for 5 minutes, then reduce to 350°F for 20-25 minutes.
  10. Cool: 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, tallest muffins, make sure your eggs and milk are at room temperature before mixing.
  • Tossing the berries in a little flour helps keep them suspended in the batter instead of sinking to the bottom.
  • This recipe works well for freezer friendly muffins; cool completely, then store in an airtight container in the freezer for up to three months.

Nutrition

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