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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
Another super delicious recipe! I love the special extra flavours and details you add into your recipes. The crunchy topping with vanilla powder took these the extra mile. Thanks for sharing your creativity!
Hey Remaliah,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
These are fine blueberry muffins but not my favorite recipe. I used AP flour instead of whole wheat pastry flour, and vanilla bean paste instead of powder for the topping. The topping melted off my muffins and some burned on the bottom of my oven. Taste was good but I would not make these again.
Hi Megan,
Thanks for giving the recipe a try, sorry to hear they were not enjoyed. Please let me know if I can help in anyway. xTieghan
Hi! Can I use all purpose flour in place of the whole wheat flour? Plan to make this weekend. Thanks!
Hi Cheryl,
Yes, that will work for you! Let me know if you give this recipe a try, I hope it turns out amazing! xTieghan
WOW – these are amazing!!
I only had a 12 space muffin tin so I made extras in my mini try with my son.
The brown sugar topping is a MUST.
Careful when adding in the hot coconut oil and butter to the egg as it starting cooking the egg lol.
I haven’t made the butter yet but I can only imagine how delicious it is 🙂
Hey Tobi,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Made them this afternoon for my daughter and her family. They are so, so good. As I live in a big city, I found everything but the vanilla bean powder – and now I know where to get that. I always buy that French Jelly – Bonne Maman. Would the flavor spread out more if I added the jelly in the first part of the recipe? Before the whole blueberries? Not sure but sometimes I experiment. And I used parchment paper cups and the muffins came right out of the paper in one piece. Will make them again. Do you think raspberries would come out OK?
Hey Mary Lea,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) Sure, raspberries would work well! You could swirl the jam in before the blueberries if you like. ?xx
What about substituting almond flour for the whole wheat flour? Not sure of the ratio/difference?
Hey Donna,
I would probably recommend using an equal amount of a GF flour blend rather then almond flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
If I use vanilla extract instead of powder is it a 1:1 substitution?
Thanks:)
You bet!! I hope you love the recipe Melanie! Let me know how it turns out:) xTieghan
Could i add protein powder to this? And if so, do you recommend doing less flour and/or more of milk to not make it so dense?
Can this recipe be substituted with canola oil instead of coconut oil and regular all-purpose flour instead of whole wheat pastry flour?
Wonderin the same as i dont carry those items.
Hi Linda,
All purpose flour and canola oil will work well for you! Please let me know if you have any other questions! xx
Hey there,
Yes, both of those will work well for you. Let me know if you give the recipe a try or have any other questions! xTieghan
What can we sub for the coconut oil?
Hey there,
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 you love it! xx
Hands down the best blueberry muffin recipe! And as a bonus they smell amazing while they are baking.
Hi Anna,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Making this weekend with my toddler! What can you use in place of vanilla bean powder if you are unable to find it?
I ran into this issue too, then i remembered, as a former Starbucks barista, that all Starbucks have vanilla bean powder on hand. I decided to make this short notice, so in a pinch was able to get some from my local Target Starbucks. 😉
Hi Nicole,
You can use vanilla extract in place of the vanilla bean powder. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I just made these for an event tonight and they are terrific! I even made one error (I added the brown sugar to the muffin batter before I realized that it was only for the topping!). But the error didn’t seem to matter. I used sour cream rather than yogurt, and I did not make the whipped salted butter, as these are for a community supper tonight and the butter might be too hard to pull off as an added element at a buffet table. I also used Irish butter in the batter. The lightness and texture is amazing. So hard to achieve a texture like this in a muffin! I was not able to achieve the crunchy effect on the top for some reason. Maybe it might be better to use a crumb texture if they are to be eaten cold. Advice? A little recipe from someone? Bottom line: these are wonderful! I will make them often for sure!
Hey Linda,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! The crunchiness will come once the muffins have cooled:) ☘️xx
Can you provide “Nutrition Facts” for this recipient, I have to count carbs, thank you!
Hi Judy,
So sorry, I do not have that info, just the estimated calorie count. Please let me know if you have any other questions!! xx
I know the recipe calls for pastry flour, but would it be a significant change to use all purpose flour? Did you try them both ways? Thank you for your help! Love your recipes!
Hi Alana,
Pastry flour is lighter and makes for a fluffier muffin, but all purpose flour will also work for you. I hope you love the recipe, let me know if you give it a try! xTieghan
I am about to make these now. I’m making them for a church supper buffet table, so I’m thinking that the paper muffin cups might make it harder to easily eat. May I simply use the pans without papers? If so, what do you suggest I use to prepare the muffin tin? Or if I use papers, do they stick with this recipe? Thanks!
Hey Linda,
The wrappers definitely should not stick, but if you don’t want to use them I would just spray with nonstick spray. I hope you love the recipe, please let me know if you give it a try! xTieghan