Description
Follow this simple one-bowl method to bake incredibly moist, fluffy, bakery-style blueberry muffins featuring juicy berries and an optional sweet streusel topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, melted and slightly cooled
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 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, 2 tablespoons cold unsalted butter (cut into small pieces), 1/4 teaspoon ground cinnamon
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 if using: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, oil, eggs, milk, and vanilla extract until combined.
- 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 makes tough muffins.
- Gently fold in the blueberries. If using frozen, 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.
- If using the topping, sprinkle the crumb mixture evenly over the tops 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 taller, bakery-style domes, start the bake at a higher temperature (400°F) for the first 5 minutes before lowering the heat.
- Room temperature eggs and milk mix into the batter more smoothly, resulting in a lighter texture.
- If you want to use jumbo muffin tins, you will need about 18 to 20 minutes total baking time at the lower temperature.
- These muffins freeze well for up to three months when stored in an airtight container.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
- Cholesterol: 55