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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. 5 stars
    So yummy! These were worth the extra leg work of finding the vanilla beans and pastry flour. Thank you for another delicious recipe.

    1. Hey Shannon,
      Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx

    1. Hi Jim,
      Sure, that should just fine for you to use, the texture might be slightly different. Let me know if you give this recipe a try, I hope you love it! xx

    1. Hey Mandy,
      Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! Apple sauce isn’t the best substitute for sour cream or yogurt. xx

  2. These were absolutely amazing!!! I replaced the AP flour with Bob’s Red Mill Gluten Free 1:1 flour, since I can not eat gluten. I Also used Coconut Sugar in the topping instead of Brown Sugar. I followed the rest of the recipe. I did have to bake a little longer which is always typical when switching out flour for Gluten free muffins. Thank You for another yummy muffin recipe!

    1. Hi Megan,
      Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)

  3. I’m excited to make these! Would it be okay to use all-purpose flour instead of whole wheat pastry flour?

    1. Hi Jobie,
      Tha pastry flour is going to make these much lights, the all purpose flour will give these a dense texture, but you can certainly give it a try! xx

    1. Hi there,
      Unfortunately, the liquid will give the topping a different texture than using the vanilla bean powder, so I would stick with that:) I hope you love this recipe! xx

  4. 5 stars
    These are delicious. I made some of the batch plain as one of my daughters doesn’t like blueberries, and that turned out well, too—it’s a great base to use to mix things up (or keep it simple). Thank you!

  5. 4 stars
    They taste pretty good but they’re a bit dense (in a bad way). That might be because they’re whole wheat? I’m not sure.

    1. Hey Amalie,
      Thanks so much for trying these muffins and sharing your feedback!! Did you use whole wheat pastry flour or just whole wheat flour? The pastry flour should make these light:) Let me know how I can help! xx

  6. Hey! Absolutely love these muffins! Do you think it would work just as well with a blue/black/rasp/strawberry frozen fruit mix?

    1. Hey Natalie,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! Sure, I don’t see why not! xx

  7. Hi! When I change the temperature from 425 to 350 should I pull the muffins out of the oven while the temperature adjusts or leave them inside and start the 8-12 min timer?

    1. Hey Eleanor,
      You can go ahead and pull the muffins out while the oven reduces in heat:) Please let me know if you have any other questions, I hope you love this recipe! xT

  8. Hello! I live at high altitude and was wondering if I needed to make any adjustments to make them turn out better. I’m new to the area and haven’t quite figured out how to bake up here! My elevation is 6,774 ft. Any tips would be helpful! Thank you.

    1. Hey Maddie,
      You should be able to follow this recipe as written without any adjustments:) Please let me know if you have any other questions! xT

    1. Hey Melissa,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)

  9. Hi ! would you be able to replace the honey with pure maple syrup ? looking forward to trying this recipe 🙂

    1. Hey Kristen,
      Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT

  10. I have white while wheat flour – would this work as well, or do you recommend buying the regular whole wheat pastry flour?

    1. Hi Lacey,
      I think that would be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Melanie,
      Yes, you can use an equal amount of gluten free flour. Please let me know if you have any other questions, I hope you love this recipe! xx