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Best Blueberry Muffins

Close-up of a moist blueberry muffin with a crumble topping and fresh blueberries.
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Learn how to make super-moist, bakery-style blueberry muffins with a delicious crumb topping. This easy one-bowl recipe is perfect for summer breakfasts and can be frozen for later.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate small bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the fresh blueberries.
  6. Prepare the crumb topping by combining the flour and sugar in a small bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the crumb topping generously over the batter in each muffin cup.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, you can add a tablespoon of sour cream or Greek yogurt to the batter.
  • To freeze muffins, wrap them individually in plastic wrap once completely cooled, then place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature or gently reheat in the oven or microwave.
  • If you don’t have fresh blueberries, you can use frozen blueberries. Do not thaw them before adding to the batter, and you may need to add a minute or two to the baking time.

Nutrition

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