This post may contain affiliate links, please see our privacy policy for details.

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.

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.

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: 282 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Whipped Salted Butter

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.
View Recipe Comments
horizontal photo of muffin overhead

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I made it today. There was so many wet ingredients so i was skeptical but it turned out moist and amazing. I think it will be my husband’s favorite blueberry muffins!

    1. Hi there,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  2. If i cant find Whole Wheat Pastry Flour, can i use regular flour as a subtitle or cake flour? thanks!

    1. Hi there,
      Sure, all purpose flour will work for you. Please let me know if you give the recipe a try, I hope you love it! xx

  3. 5 stars
    Made these today for my husband/who happens to be a blueberry muffin fanatic to the fullest. I did not have blueberry jam on hand but used Trader Joe’s home style Raspberry jam as a substitute. The end result was absolute perfection! We both loved them!

    1. Hey Emmy,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

  4. These are so, so yummy! I added cinnamon without thinking (I usually do with my other blueberry muffin recipe, but wasn’t going to this time) and they were out of this world. Next time I’ll try them without so the vanilla can shine properly. Thanks for the recipe!

    1. Hey Andrea,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

  5. 5 stars
    Made these for the first time this morning and my picky 6 year old ate 2 right away. So so tasty! Will definitely be making again 😊

    1. Hey Makenzie,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

  6. 5 stars
    Outstanding! I’ve only ever made boxed blueberry muffins. I will never go back. Thank you for the recipe.

    1. Hey Ellen,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

  7. 5 stars
    These came out so moist and crunchy! I put 100g castor sugar and halved the honey in mine. Thank you so much for sharing such a tasty recipe Tieghan. I can’t wait to try more.

    1. Hi Nancy,
      Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan

  8. Hi Tiffany…love love these muffins…best ever. I make them at least once a week.
    My friend is gluten-free…I am asking for her…can this recipe be gluten free?
    I would appreciate your feedback…thanks!

    1. Hi Sofia,
      Yes, you can use an equal amount of GF flour in this recipe. Please let me know if you give it a try, I hope you love it! xx

      1. Hi Olivia,
        These are good for 1 week in an airtight container at room temp. Please let me know if you have any other questions, I hope you love the recipe! xx

    2. 5 stars
      Thank you so much for your reply not sure why your name came up as Tiffany lol I think it was an auto correct…ugh I’m so sorry Teighan!!!

  9. 5 stars
    These were fantastic! Best muffins – not overly sweet and filling. They also look amazing, I love eating foods that look “pretty”. Highly recommend. I wish there was a space to post pictures. I may have not read it’s 18 servings instead of 12 so they were GIANT and the muffin tops were heaping over but they still looked so beautiful and added that extra characteristic. I’m always amazed after making your recipes that— I actually made a recipe that looks restaurant worthy.. thinking “I did that!” 🙂

    Also— the butter. Make the butter!

    1. Hey Becky,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! 🌸xx

    1. Hey Kathy,
      Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan

      1. Hi Tieghan! I just wanted to let you know the Judee’s vanilla powder you have linked here is not real vanilla. And if you check out the Amazon reviews some people have had allergic reactions and the company has a no return policy. So I, like many of the other angry reviewers felt duped after purchasing. Just wanted to let you know so you could update the link with a better item!

        1. Thanks so much for letting me know Makenzie!! I removed the link for that item!! xxTieghan

  10. 5 stars
    I made this recipe with whole wheat flour as that is all that was available, but I would like to try the whole wheat pastry flour to see the difference. I made 12 muffins in the normal size muffin pan and then used the rest of the batter and made the mini muffins (for smaller portions). They turned out great. Will definitely be making this recipe again and my husband said the recipe is a “keeper”.

    1. Hey Deanna,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  11. 4 stars
    I just baked these muffins with a few substitutions – whole wheat flour instead of pastry flour, avocado oil instead of coconut, and real maple syrup instead of honey (to make it infant-friendly). I think these are ok—very lightly sweet, and feels more healthful than a typical blueberry muffin. So if that’s what you’re going for, then you’ll enjoy these! I personally prefer a bit more sweetness to balance out the tartness of the blueberries.

    Also, it would be super helpful if you could indicate in the recipe that the other two tablespoons of butter and flour are supposed to be divided—I didn’t read the recipe ahead of time (I probably should have) and added it all into the batter, not realizing those extra tablespoons were for the brown sugar crunch!

    1. Hi Sarah,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback and what worked well for you! Sorry for any confusion with the butter and flour. I am so glad it was enjoyed. Have a great week! 🌺xxT

  12. So the first time I made this, I used whole wheat flour because its what I could find and I thought they were delicious, today I found whole wheat pastry flour and used 1.5x the fresh blueberries and they were even better! By far my favorite blueberry muffin recipe now.

    1. Hey Lindsey,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

  13. Really appreciate your baked goods using honey or maple syrup vs sugar! I’m only cooking/baking for 2.5 ppl and find it so easy to halve your baking recipes! I made out with 8 muffins as planned using AP flour and all butter (no oil). Used vanilla bean paste for the topping. I used 1/4 cup + 1/2 tablespoon honey, would do 1 whole tablespoon extra next time but the brown sugar topping really makes them sweet enough!

    1. Hey Thy,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT