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The Ultimate Bakery-Style Blueberry Muffins: Guaranteed Moist & Fluffy

A close-up of a freshly baked blueberry muffins topped with a thick, sugary crumb topping, sitting on a white plate.
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Welcome! You are about to bake the best homemade blueberry muffins you have ever tasted. This easy, one-bowl recipe delivers incredibly moist, fluffy, bakery-style muffins with tall domes, perfect for breakfast or brunch.

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 cup fresh or frozen blueberries (do not thaw)
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For Streusel Topping: 1/4 cup all-purpose flour
  • For Streusel Topping: 2 tablespoons brown sugar
  • For Streusel Topping: 1 tablespoon granulated sugar
  • For Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, Greek yogurt, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries. If using frozen berries, do not toss them in extra flour first, as this can cause them to sink.
  6. Prepare the streusel topping: In a small bowl, combine the 1/4 cup flour and brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin batter mound.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the signature tall dome.
  10. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for an additional 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 moistest results, use Greek yogurt. It adds moisture and a slight tang that complements the blueberries.
  • If you prefer jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly, checking often.
  • This recipe works well with both fresh and frozen blueberries. If using frozen, do not rinse or coat them in flour before adding them to the batter.

Nutrition

Find it online: https://devourdish.com/best-blueberry-muffins-moist-fluffy-bakery-style/