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

A close-up of a golden brown blueberry muffin topped with sweet, crunchy streusel, sitting on a white plate.
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You can bake the best homemade blueberry muffins that are incredibly moist, fluffy, and packed with juicy berries. This easy, one-bowl recipe gives you bakery-style perfection every time, complete with an optional sweet crumb topping.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping (Optional): 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 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.
  3. Prepare the blueberries: In a separate small bowl, gently toss the blueberries with 1 tablespoon of the measured flour from the main recipe. This step helps prevent the berries from sinking to the bottom of the muffins.
  4. Make the dry ingredients: In a large bowl, whisk together the remaining flour, granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a medium bowl, whisk together the egg, milk, yogurt (or sour cream), melted butter, and vanilla extract until just combined.
  6. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  7. Fold in berries: Gently fold in the floured blueberries until they are evenly distributed throughout the batter.
  8. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Add topping: Sprinkle the reserved crumb topping evenly over the batter in each cup, if desired.
  10. Bake: Bake for 5 minutes at 400°F (200°C). 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. For jumbo muffins, bake longer.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest, tallest muffins, make sure your baking powder and baking soda are fresh.
  • If you use frozen blueberries, toss them with flour straight from the freezer; do not let them thaw first.
  • You can substitute sour cream with plain Greek yogurt for a similar moist texture.
  • These muffins freeze well. Cool them completely, then store them in an airtight container or freezer bag for up to three months.

Nutrition

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