Print

Bakery Style Tall Dome Moist Blueberry Muffins with Crumb Topping

Close-up of a moist blueberry muffin topped with golden brown streusel crumb topping, featuring visible burst blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly moist, fluffy blueberry muffins with a tall, bakery-style dome and a crunchy streusel topping. This easy recipe works perfectly with fresh or frozen blueberries and is ideal for breakfast or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated 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. Prepare the crumb topping: In a small bowl, mix the 1/2 cup flour, brown sugar, and 2 tablespoons of granulated 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 batter: In a large bowl, whisk together the 1 3/4 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk the melted butter, eggs, 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 acceptable. Overmixing develops gluten and results in tough muffins.
  6. If using fresh blueberries, gently toss them with 1 tablespoon of flour to prevent sinking. If using frozen, do not thaw them. Gently fold the blueberries into the batter.
  7. Fill the muffin cups nearly to the top, about 3/4 full, to encourage a tall dome.
  8. Sprinkle the reserved crumb topping evenly over the top of the batter in each cup.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
  10. Reduce the oven 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.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest dome, ensure your baking powder and baking soda are fresh.
  • If you are planning your week, this recipe is a great alternative to relying on meal planning services; these freeze well for quick breakfasts.
  • To achieve a bakery look without the high-CPC weight loss programs, focus on filling the cups high and using the initial high oven temperature.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-blueberry-muffins-moist-crumb-topping/