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The Best Easy & Moist Bakery-Style Blueberry Muffins with Crunchy Crumb Topping

Close-up of a moist blueberry muffin topped with a generous brown sugar crumb topping.
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Make bakery-style blueberry muffins at home that are incredibly moist, fluffy, and tall-domed. This easy recipe uses fresh or frozen berries and includes a simple, crunchy crumb topping for the perfect breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar, plus 2 tablespoons for topping
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 1/4 cup all-purpose flour (for topping)
  • 2 tablespoons packed brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy. This step helps create a moist texture.
  4. Beat in the egg and vanilla extract until just combined.
  5. Alternate adding the dry ingredients mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Prepare the crumb topping: In a small bowl, mix 1/4 cup flour, 2 tablespoons granulated sugar, brown sugar, and cinnamon until crumbly.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumb topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean. The initial high heat helps achieve tall dome bakery style muffins.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, avoid overmixing the batter after adding the flour. A few lumps are fine.
  • To get tall dome blueberry muffins, ensure your baking powder and soda are fresh and use the initial high oven temperature.
  • You can use fresh or frozen blueberries; if using frozen, toss them lightly in one tablespoon of the measured flour before folding them into the batter to prevent sinking.

Nutrition

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