Description
Bake the best blueberry muffin recipe you will ever try! These homemade muffins are incredibly moist, soft, and fluffy, featuring bursts of juicy berries and an optional crunchy cinnamon crumb topping for that perfect bakery-style finish. This easy one-bowl recipe is perfect for beginners and yields tasty blueberry breakfast treats.
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
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- For 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
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry mixture.
- In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for tender crumb muffins.
- Gently fold in the blueberries. If using frozen berries, toss them with 1 teaspoon of flour before adding to prevent sinking.
- If making the crumb topping, combine the topping flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- If using, sprinkle the crumb topping generously over the top of each muffin.
- 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 15-18 minutes, or until a toothpick inserted into the center comes out clean. This two-temperature method helps achieve tall dome bakery style perfection.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the moistest muffins, avoid overmixing the batter. Mix only until the dry ingredients are incorporated.
- If you want jumbo blueberry muffins, use a jumbo tin and increase the baking time slightly.
- These muffins are freezer friendly; cool completely, then store in an airtight container for up to three months.
- Tossing the berries in a little flour helps them stay suspended in the batter rather than sinking to the bottom.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg