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Sharing a Tuesday treat with these Bakery-style Blueberry Vanilla Crunch Muffins. Sweet blueberry muffins studded with fresh blueberries, blueberry jam, and topped with a layer of brown sugar vanilla CRUNCH that really makes each muffin extra special. Serve these whole wheat muffins warm, with salted whipped honey butter. So much better than the bakery and made a little more wholesome too.
Blueberry muffins were one of my first ventures into baking on my own. We all know I grew up baking cookies, chocolate chip banana bread, and cakes with my mom. But when it came to things like blueberry muffins, I was on my own.
My mom was/is a chocolate girl at heart, though these days she does love a good blueberry muffin, especially if homemade.
When I was in middle school, I used to make the Betty Crocker Wild Blueberry Muffins from a box. Many Fridays after school I’d make these muffins for my younger brother Red. He loved them so much. Looking back this is kind of funny since Red’s not the biggest sweets guy! Maybe he has a soft spot for blueberry muffins? Either way, I always enjoyed baking them.
For me, blueberry muffins must be full of juicy blueberries with a heavy hint of vanilla. They should be light, not dense, and very, very soft.
Clearly I’m particular, so I really wanted to create my perfect blueberry muffin. And I think I finally did.
These are so simple to make, yet so delicious. They have everything a blueberry muffin should have, plus – sweet whipped honey butter. Which really does seal the deal.
The steps
Start with the batter. It’s a mix of butter and coconut for the best flavor and texture. I used honey to sweet each muffin. The honey also adds a little flavor and moisture, and I love that it’s a non-processed sweetener with health benefits.
Then the rest is pretty basic. Yogurt, eggs, milk, and plenty of vanilla – plus vanilla bean powder for incredible flavor.
For the dry ingredients, I like to use whole wheat pastry flour for a more wholesome muffin that also has a great crumb. I honestly prefer it over all-purpose flour!
Then the blueberries. You can use fresh or frozen berries, but if you’re using frozen, make sure to leave them frozen. Do not let them thaw.
The real secret here is to use a small amount of high-quality blueberry jam. This gives the muffins an even more intense and delicious burst of blueberry flavor. Trust me, the jam is the element that most blueberry muffins are lacking.
Finally, divide the batter between muffin cups and add the brown sugar crunch topping. The topping is just brown sugar mixed with flour, vanilla bean, and butter. It clumps up as it’s mixed, making it easy to sprinkle overtop each muffin. This is not a streusel, but more of a sweet sugar crunch. It’s not heavy, but it makes the muffins incredibly special.
As the muffins bake, the berries burst, and the topping begins to caramelize, becoming just the slightest bit crunchy.
When the muffins come out of the oven, enjoy them warm with some whipped salted butter. Which is simply salted butter whipped in a mixer with a small touch of honey until light and creamy. It really is perfection when smeared over a warm muffin.
Delectable.
Hopefully, these homemade muffins will make up for all the processed ones we enjoyed in our younger years. I can whole heartily say, these are a million and one times better.
Looking for other yummy bakery items?? Here are my favorites:
Baked Blueberry Cinnamon Sugar Doughnuts
Chocolate Chunk Chai Banana Muffins
Chocolate Chunk Rye Banana Bread
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Blueberry Vanilla Crunch Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Bakery Vanilla Blueberry Crunch Muffins
Servings: 18 muffins
Calories Per Serving: 238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 eggs
- 1 stick (8 tablespoons), plus 2 tablespoons salted butter, melted
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/2 cup plain greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 3 cups, plus 2 teaspoons whole wheat pastry flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/3 cups fresh or frozen blueberries
- 2 tablespoons blueberry jam
- 1/3 cup dark brown sugar
- 1/2 teaspoon vanilla bean powder
Whipped Salted Butter
- 1 stick salted butter, at room temperature
- 2 teaspoons honey
Instructions
- 1. Preheat the oven to 425 degrees F. Line 18 muffin tins with paper liners.2. In a mixing bowl, whisk together the eggs, 1 stick melted butter, coconut oil, honey, yogurt, vanilla, and milk until combined. Add 3 cups flour, baking powder, baking soda, and salt, mix until just combined. At the same time, gently fold in the blueberries and jam, being careful not to overmix. 3. Divide the batter among the prepared pan. 4. To make the brown sugar crunch. Combine the brown sugar, 2 tablespoons melted butter, 2 teaspoons flour, and vanilla beans in a bowl. Spoon/sprinkle the mix evenly over each muffin. Bake for 5 minutes, then reduce the oven to 350° and bake another 8-12 mins, or until a toothpick inserted into the center comes out clean. 5. To make the butter, whip together the butter and honey until light and whipped, 3-5 minutes. 6. Serve warm with a good smear of that butter.
This post was originally published on March 15, 2022
Do these have a noticeable coconut taste? I could say I’m allergic but the truth is I just hate coconut, lol! Aside from that these sound delicious and I want to make them.
Hey Daphne,
Lol they don’t, the coconut oil just helps to keep them moist, but you could also just use another neutral oil. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Blueberry muffins from the box are a family holiday tradition that I’ve never really felt I needed to improve upon, but I’m definitely making these instead for our Easter dinner!
I hope you love the recipe!!
I do not have coconut oil . Can i use another type of oil?
Hi Lucia,
Another neutral oil will work well for you. Please let me know if you give this recipe a try, I hope you love it! xx
I have almost all flours except WW pastry flour. Can I sub 1/2 whole wheat flour and 1/2 cake flour? Or some other combo? Thank you!
Hey Rebecca,
Sure, that should work well for you, you can also just use all purpose flour. Please let me know if you give the recipe a try, I hope it turns out amazing for you!! xTieghan
Are your baking recipes already adjusted for altitude? I have made a number of your savory recipes but not the sweets yet. I am at ~7000 feet- so any changes needed?
Love your recipes!
Hey Jane,
You can follow all of the recipes as is, no adjustments needed:) Please let me know if you have any other questions, I hope the recipe turns out amazing for you!! xTieghan
Could this be made as a loaf?
Hi Petra,
Totally, that should work well for you, just increase your baking time and start checking for doneness around 50 minutes. Please let me know if you give the recipe a try:)
What about the other half of the batter??
Hi Lola,
You can follow the recipe as written, you are going to use all of the batter:) I hope you enjoy the recipe!! xx
is there a substitute for the coconut? i’m very sadly allergic
Hey Jenny,
You can use another neutral oil in place of the coconut oil. Please let me know if you give the recipe a try, I hope it turns out amazing for you!! xT
I’m thinking that the second half should be added after the brown sugar mix is baked in ?
Hi Carol,
Sorry, that was a mistake, the recipe has been fixed:) Please let me know if you have any other questions! xTieghan
I had King Arthur whole wheat flour which after I sifted it, worked well. I sub’ed one cup of wheat for white AP though. Used half sour cream and half lebne (kinda like Greek yogurt but more sour). I forgot to do butter and brown sugar on the first batch. Yes, batter was more doughy than normal. But also my eggs were on the smaller side of large. I didn’t read your instructions properly and had the muffins at 425 way longer. They got slightly golden on top but not as what I would’ve expected. So after all of this, the texture was light and fluffy, lots of blueberries, perfectly sweetened. My kids and husband enjoyed it a lot. I will definitely make again.
Hey Maria,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Tiegan- I cannot wait to try making these– Do they freeze well? I am trying to put together a variety of freezer items, for my cousin who recently lost his wife.
Thanks
Hi Donna,
Yes, you can definitely freeze these. So sorry for your loss. Please let me know if I can help in any other way!! xTieghan
Is there something that can be used as a substitute for the Vanilla Bean Powder? Thanks!
Hey Steph,
You can use vanilla extract in place of the vanilla bean powder. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Am I missing something? You’re recipe says to “divide half the batter among the prepared pan”. I don’t see anything about the rest of the batter.
Hi Tieghan!
I just wanted to say I think we were on the same wavelength! I made the blueberry muffins from your first cookbook this week. Thanks for the new version to try!
Thanks so much for trying the recipe Danielle, I hope you loved them!!
Hey Katherine,
Sorry for any confusion, the recipe has been fixed, you will use all of the batter in the prepared pan. Please let me know if you have any other questions! xTieghan
Could I use all purpose GF flour? I know GF flour is not creased equal so not sure what would work best, thanks! I look forward to making these 🙂
Hey Sue,
Yes, that will work well for you!! I hope you love this recipe, please let me know if you give it a try! xx
Can I used almond flour instead or a combination of almond and spelt ?
I have the same exact question.
Hey Nancy,
I would recommend using an equal amount of a GF flour blend. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Good Morning,
Could you substitute an all purpose cup for cup GF flour? Also what would you substitute for the vanilla bean powder?
Cheers
can I use regular flour cup for cup? Where can I buy vanilla bean powder or can I use regular pure vanilla
Hey Darlene,
Yes, regular flour will work. Here is the link for the vanilla bean powder:
https://shopstyle.it/l/bj6A6
Please let me know if you have any other questions!! xx
Hi Brienne,
Yes, you can use an equal amount of GF flour. You can use vanilla extract in place of the vanilla bean powder. Please let me know if you give the recipe a try, I hope you love it! xTieghan