Description
Make soft, tall, bakery-style blueberry muffins at home using this easy, one-bowl method. This recipe yields very moist muffins with juicy berries and an optional sweet crumb topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons 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 milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- For Crumb Topping: 1/2 cup all-purpose flour
- For Crumb Topping: 1/4 cup packed brown sugar
- For Crumb Topping: 2 tablespoons granulated sugar
- For Crumb Topping: 1/4 teaspoon ground cinnamon
- For Crumb Topping: 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the crumb topping first: In a small bowl, mix the flour, brown sugar, granulated 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.
- In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
- In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined.
- 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 makes tough muffins.
- Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to prevent color bleeding.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the chilled crumb topping evenly over the top of the batter in each cup.
- 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra tall, bakery-style tops, fill the muffin cups completely full, almost to the rim.
- If you use frozen blueberries, add them directly to the batter without thawing them first.
- To use fresh blueberries, lightly toss them with 1 teaspoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom.
- These muffins freeze well. Cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 20
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
- Cholesterol: 55