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The Ultimate Bakery-Style Blueberry Muffins

A close-up of a golden brown blueberry muffin topped with a thick layer of sweet streusel crumb topping.
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Make fluffy, moist blueberry muffins with a bakery-style crumb and a sweet crumble topping. This recipe focuses on technique for maximum rise and juicy berries.

Ingredients

Scale
  • 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 and slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon lemon zest (optional)
  • For the Crumble Topping: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 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. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined. If using, add the lemon zest here.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and creates tough muffins.
  5. Gently fold in the blueberries. Use a light hand to prevent crushing the berries.
  6. Prepare the crumble topping: In a small bowl, combine the flour and brown sugar for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about two-thirds full. Sprinkle the crumble topping evenly over the batter in each cup.
  8. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps the muffins rise quickly.
  9. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best rise, ensure your baking powder is fresh.
  • If using frozen blueberries, toss them with 1 teaspoon of flour before folding them into the batter to prevent them from sinking.
  • Room temperature egg and milk incorporate better into the batter, leading to a more tender crumb.

Nutrition

Find it online: https://hungryhearld.com/best-blueberry-muffin-recipe-bakery-style/