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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.

overhead photo of muffins with butter melting over warm muffin

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.

blueberries being added to the batter

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.

blueberry muffin batter in mixing bowl

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.

muffins before baking in muffin mold

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.

side angle close up photo of blueberry muffin

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.

photo if muffins over head with one muffin cut in half

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.


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.

close up photo of muffin broken in half with melted butter

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

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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.


Whipped Salted Butter


  • 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.
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    1. Hey Caitlin,
      Awesome! Thanks so much for trying this recipe and your feedback, so glad it turned out well! Xx

  1. 3 stars
    Will try making these again but with some tweaks. Like other reviewers, the batter curdled a bit for me so not sure what went wrong there. I couldn’t find vanilla bean powder for the brown sugar crunch and substituting vanilla extract does not work in this case. It just melted in the over, making a huge mess and causing the liners to stick to the muffins such that it made them very difficult to remove. I’m sure I ended up eating some paper. The honey butter is unnecessary. It doesn’t whip well, doesn’t add to the dish and just ends up wasting a whole stick of butter, which is expensive. To address the lack of flavor within the muffin itself (not the top), I’ll try adding a jam center to each and see if that helps.

    1. Hi Katelyn,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear you didn’t love these! I would try ordering the vanilla bean powder online, that’s what I do! Let me know if they work any better! xT

  2. 5 stars
    These muffins smell delicious when making them. However I only added 2 cups of flour and felt 3 were a bit too much. Also, the wet batter curdled and separated when I mixed them is that normal? Or did I overmix?

    Anyways this is my second time making these and I just love this recipe!

  3. 2 stars
    I had such high hopes for these!!! They sounded amazing and the vanilla crunch was a bonus! I ordered the vanilla bean powder and whole wheat flour so I could make the recipe exactly as it’s written. Sadly the only favor these muffins have is the topping. They are very doughy (maybe I over mixed but I was cautious not to OR maybe whole wheat flour isn’t the same as pastry flour). I want to love these! What modifications do you suggest?

    1. I would say that the whole wheat flour was maybe why they didn’t turn out how you had hoped. I didn’t have any pastry flour and I used 1/2 cake mix and 1/2 whole wheat flour and they were delicious! I have made these multiple times and always turn out SO good! I usually can only find the pastry flour at the co-op.

  4. 5 stars
    I substituted coconut oil with avacodo, vanilla bean powder with vanilla bean protien powder and i didn’t have whole wheat pastry flower so I did half whole wheat half white and wow SO GOOD. I have been searching for a good blueberry muffin recipe and this is it !

    1. Hi Savana,
      Amazing!! Thanks so much for making this recipe and sharing what worked well for you, I love to hear that these were a hit! xT

  5. What can I substitute for the pastry flour? We don’t have that at our store. Thank you!!! We Love your recipes!

    1. Hi Val,
      Are you able to order the pastry flour online? I would highly recommend that as it’s going to make for a light and fluffy muffin! I hope you love this recipe, please let me know if you give it a try! xT

    2. Val- In a pinch you could sift whole wheat flour three times. I’ve done that before when Whole Foods has been out of whole wheat pastry flour.

  6. Hi! Can I use vanilla bean paste in place of the vanilla bean powder? I can’t find the powder locally.

    Thank you!

    1. Hi Michele,
      Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hey Colleen,
      Yes, you could also use vanilla extract. Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Jessica,
      Sure, I think that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT

  7. Is it possible to make this gluten free? I have gluten free bread flour and a few others from King Arthur. I sure hope so. These sound soooo good. I will definitely make them for my hubby and friends. I’m the only one gluten free and have been for 40 years🙁

    1. Hey Teena,
      Sure, an equal amount of gluten free flour will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT

    2. I have made these multiple times using a gluten free flour blend and it has worked out beautifully!