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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
I have been on the hunt for a blueberry muffin recipe that wasn’t overly sweet and loaded with white sugar. My kids and I absolutely loved these. I made them exactly as the recipe stated and they were amazing! This is the second batch I’ve made and my teenage kids asked me to keep them in our regular rotation.
Hey Gail,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
So delicious! Subbed the whole wheat pastry flour for all purpose flour and the vanilla bean powder for vanilla extract! Also didn’t have blueberry jam to use so left that out. Still so so yummy!
Hey Megan,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Hi, I’m really looking forward to trying this recipe! Could I sub the milk for almond milk?
Thank you!
Hi Cindy,
Totally, that will work well for you! Please let me know if you have any other questions! xT
Hi Tieghan!
I really enjoyed these “healthful” blueberry muffins for breakfast. It was my first time using whole wheat pastry flour-took some searching but was worth it as I liked the texture. (Looking forward to trying other recipes with it!) I halved the recipe and it made 10 muffins. The topping was a nice complement since the muffins aren’t that sweet. It was my first time using vanilla bean powder and I love that ingredient as well.
I ended up using nonfat vanilla yogurt instead of plain as that’s what I had on hand.
Look forward to making these again!
Hey Natalie,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Can I use all purpose flour instead of whole what pastry flour? I don’t usually have whole wheat pastry flour on hand. Also, would vanilla extra be ok to use in place of the powder? Thanks so much! Can’t wait to try.
Hey Yvonne,
Yes, all purpose flour will work well for you as well as the vanilla extract:) Please let me know if you give this recipe a try, I hope you love it! xT
Hello Tieghan,
First let me say that I have tried several of your recipes now and have loved them all!! You are my go-to for dinner ideas that I know will be a hit! My question here is can I use unsweetened almond milk in this recipe? I am looking forward to trying this! Thanks.
Hey Sherry,
Thanks so much for making so many recipes!! Yes, unsweetened almond milk will work well here! Please let me know if you have any other questions! xT
Hi Tieghan! So excited to try to make these. I don’t usually keep coconut oil on hand – could I use vegetable oil or is there another substitution you’d recommend? Thank you and happy new year!
Hey Grace,
Yes, any other neutral oil will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi – do you know what the nutritional values are for this recipe, by chance?
Thank you,
Carol
Hi Carol,
So sorry, I only have the estimated calorie count available. Please let me know if you have any other questions, I hope you love this recipe! xT
Can you sub with coconut sugar?
Hey Lisa,
I have not tested this recipe with coconut sugar, I’m not sure how well it would work for you! Please let me know if you give the recipe a try! xx
I just made these with a few simple subs based on what I had on hand, and they are excellent! I used half fresh blueberries, half frozen, coconut sugar and vanilla extract for the topping. The topping came out great! My bake time was off, probably because of the half frozen thing, so I ended up baking them an extra 6-8 minutes. Once they were baked they were sooo good! I ate two immediately! Thanks for this recipe <3
Hey Tessa,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I’ve made this like 10 times and my entire family is obsessed. My toddler said he wanted to grow up to be a muffin literally because these muffins are THAT good. Thank you, Teighan!! You are the BEST.
Hey Thuy,
I truly appreciate you making this recipe so often and sharing your feedback, so glad to hear it always turns out well for you! xx
These are the best, my husband said that recipe is a keeper ??
Love your recipe, thank you.
Hi Sandy,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
I don’t see vanilla beans listed in the ingredients but you use them to make the crunch. I just see vanilla bean powder. Is it the same thing?
Hi Christine,
Yes, you will want to use 1/2 teaspoon of vanilla bean powder. Please let me know if you have any other questions, I hope you love this recipe! xx
This is a typo in directions. I came to comments for clarification. Why don’t you just edit the actual recipe to say powder instead of beans?
Would these be ok to make with gf flour and if so, what would you recommend a 1:1 flour or something else? The same amount or different? Thank you
Hi Lynn,
Yes, I would use an equal amount of gluten free pasta. Please let me know if you give this recipe a try, I hope you love it! xx
Best muffins ever! I even substituted egg (egg shortage!!!) for smashed banana and they still were amazing. Turns out perfect every time!
Hi Hannah,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
This is the best blueberry muffin Recipe!
Hey Sandra,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT