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

Close-up of a moist blueberry muffin topped with brown sugar streusel, showing burst blueberries.
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Bake incredibly moist and fluffy blueberry muffins that achieve a perfect tall dome, rivaling bakery quality. This easy, one-bowl recipe uses fresh or frozen berries for juicy bursts in every bite.

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
  • 1 large egg, 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)
  • Optional Crumb Topping: 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 standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping (if using): In a small bowl, combine the flour, brown 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. Prepare the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, milk, sour cream, 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 results in tough muffins.
  6. Add blueberries: Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to prevent the batter from turning purple.
  7. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. For extra tall tops, fill them nearly to the brim.
  8. Add topping: Sprinkle the chilled crumb topping evenly over the batter in each cup.
  9. Bake: Bake for 5 minutes at 400°F (200°C). Then, reduce the oven 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, bakery-style dome, start the oven hot (400°F) for the first 5 minutes to create a quick burst of steam, then reduce the heat to allow the inside to cook through without burning the tops.
  • If you use fresh blueberries, toss them lightly in 1 teaspoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw overnight on the counter.

Nutrition

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