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Ultimate Moist & Bakery-Style Blueberry Muffins with Simple Crumb Topping

Close-up of fluffy blueberry muffins cut in half, showing moist interior loaded with blueberries and a crisp crumb topping.
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A straightforward, one-bowl recipe for making incredibly moist and fluffy blueberry muffins that feature a tall dome and a sweet, crunchy crumb topping. Works well with fresh or frozen berries.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping: 1/4 cup all-purpose flour
  • For the Crumb Topping: 1/4 cup packed light brown sugar
  • For the Crumb Topping: 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. Prepare the crumb topping: In a small bowl, combine the 1/4 cup flour and 1/4 cup brown sugar. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt.
  4. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Fold in berries: Gently fold in the blueberries. If using frozen berries, do not toss them in flour first.
  7. Fill tins: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. This helps achieve tall domes.
  8. Add topping: Sprinkle the prepared crumb topping evenly over the batter in each cup.
  9. Bake: Bake at 400°F (200°C) for 5 minutes. 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.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest domes, ensure your oven temperature is hot when you first place the muffins in, then reduce it.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • If you prefer not to use a crumb topping, you can sprinkle the tops with coarse sugar before baking.

Nutrition

Find it online: https://tastetaught.com/blueberry-muffins-moist-bakery-style-recipe/