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

A close-up of a moist blueberry muffin topped with a thick, sugary crumb topping, sitting on a white plate.
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Follow this simple recipe to bake incredibly moist, fluffy blueberry muffins with tall bakery-style domes. This recipe works perfectly with fresh or frozen blueberries and includes a delicious, crunchy crumb topping for the best homemade results.

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
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup packed brown sugar (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

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: In a small bowl, combine 1/4 cup flour and 1/4 cup brown sugar. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  5. 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 results in tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not stir them vigorously; just fold them in a few times to distribute them.
  7. Fill the muffin cups evenly, filling each about 3/4 full.
  8. Sprinkle the reserved crumb topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. For taller domes, avoid opening the oven during the temperature change.
  10. 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 muffins, ensure your oven temperature is correct before starting. The initial high heat helps create the dome.
  • If you want to use lemon flavor, add 1 teaspoon of lemon zest to the dry ingredients and 1 tablespoon of fresh lemon juice to the wet ingredients.
  • If your fresh blueberries are very large, you can lightly toss them with 1 teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom.

Nutrition

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