Next Post
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos.
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.
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.
Not her best work. The only thing to sweeten the actual muffin (not the topping) was honey. These turned out very bland and inedible aside from the top of the muffin. The whole wheat flavor was overwhelmingly bitter bc there was no sweetness to balance it out.
Hey Riley,
So sorry to hear the recipe was not enjoyed, thanks for giving it a try! xTieghan
I made these last night in a rush. Used AP flour + grape jelly since I didn’t have blueberry. Used mexican vanilla for batter and for the brown sugar crumble because I had no bean powder. Unintentionally added 3teaspoons of baking soda because I didn’t read the recipe clearly which called for just one! Had no baking powder. Substituted 1/4 cup of melted butter for coconut oil because google said I could. ? Surprisingly they came out beautiful, even though I misread the part about baking @ 350, mine went in @ 425 for about 13-15 min. Had to put them back in at 8 min, still gooey. Since I couldn’t wait for them to cool I ate one. Moist and had a good texture. Not sweet enough for my taste. BUT…. This morning my BF said they were great and plenty sweet! So maybe letting them settle a bit is best! Advice? Read the recipe slowly. Don’t rush. ?
Hey Tracy,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Made these today for my mom who is visiting, and they’re a hit! The brown sugar on top is a treat. Should we refrigerate leftovers?
Hey Ashleigh,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! You can store leftovers in an airtight container on the counter. Have the best week:) xT
These are the best blueberry muffins I have ever made. I do think that addition of blueberry jam makes all the difference. I did 2 c. all-purpose flour and 1 c. wheat flour because I didn’t want the taste of wheat in mine and it worked out perfect. Gave it a nice crumble without the whole-wheat taste.
Hey Noell,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Hey! How much in ml or cups is 1 stick of butter? Here in alberta , Canada it comes in a big block.
1 stick of butter is 1/2 cup, or 8 tablespoons, in the USA. Not sure about ml.
Hey Kalea,
One stick of butter is 1/2 cup. Please let me know if you have any other questions! xx
I made these yesterday. The first batch going into the oven were somewhat the same as some reviews I read, a bit of a failure. After thinking about it for a while, I turned off the oven and went on a shopping trip. I found a muffin pan, it is quite a bit bigger in volume than the cupcake pan I started out with. I filled the muffin pans with the remaining batter, the results were night and day. He bigger pan required a longer cooking time resulting in the top browning and the brown sugar crunch turning crunchy. Great recipe. Thanks again.
Hey Jon,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Can I use normal flour instead? Thanks!
Hey Nicole,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope it turns out amazing! xx
These are amazing! I made the recipe exactly as written. Dreamy texture and they are perfectly sweetened – not overly sweet. Will be making these on the regular. Best blueberry muffin I’ve ever had!
Hey Jennifer,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
I made these and was pleased with the results. First time using ww pastry flour and it was definitely worth it. Based on other’s comments, I added a third egg to the batter — however I totally forgot to add the stick of melted butter! I discovered my pot of melted butter after the muffins were in the oven. They rose perfectly and turned out surprisingly well sans butter! If I make them again, I’m addition to the butter, I would add another cup of blueberries.
Hey Amy,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Hands down best blueberry muffin I’ve ever tasted! And I accidentally put in 4x the baking soda (oops!). I can’t imagine how good it will be next time!!
Hey Lynda,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
I wanted to make these primarily because there is no refined sugar in the muffin. I skipped adding the topping only because I’m eliminating refined sugar. I also used AP flour. These came out amazing! They are still moist even though I saw some other comments that using AP flour made them dense. Maybe their baking soda or powder was older. I find fresh is always best. Also I wasn’t looking for a rich fluffy moist type muffin so I didn’t have that expectation. With that said, I will be making these again and again. Thank you Tieghan.
Hey Barbara,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
My husband loved them! His exact words, “This topping is great!” I have to admit, I filled the muffin cups to capacity based on someone else’s comments. Also, not sure if there’s a difference between whole wheat pastry flour and whole wheat flour, but whole wheat pastry flour wasn’t an option, so I used AP flour. The texture was fine.
Hey Leslie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! The pastry flour just gives a lighter texture. ? xx
I made these this morning and I probably should have waited b/c I was distracted getting ready for a dinner party I’m having tonight…..but I was bound and determined to have them on the table for my college son who just got home. I forgot to add the blueberry jam and the vanilla extract, both which were sitting right out on the counter with all the other ingredients! But the muffins were still delicious! My problem with them is that they didn’t turn very brown. I kept them in the oven longer than the 12 minutes b/c they still looked so pale. I finally took them out and they weren’t over-baked, maybe I have to check my oven temperature. Anyway, I thought they were still really good and I’m going to have to make them again & be sure to include the jam and vanilla! Maybe I’ll send my son back to school with them!
Hey Kathy,
Thanks so much for giving the recipe a try!! Hmmm sorry I am not sure why you want them to be brown? Let me know how I can help!! xTieghan
What an utter disappointment, waste of time, and when inflation is at an all-time high, a waste of precious ingredients like butter, honey, blueberries.
There is far too much flour so when I went to “gently fold” it was a solid mass of glue – pouring in more milk threw out the whole concept of “being careful not to overmix”.
Even the “crunch” topping failed to reach to all the muffins, so that was an added frustration.
Of course the muffins are heavy, but also bland and completely forgettable.
Short of tossing, I can only think smothering with butter and jam will make them disappear- not sure which will be more satisfying.
Save yourselves money, time and grief. Skip this recipe.
?? poor thing, instead of wasting your own money on a new recipe never tried, stick to something you know,so as to not waste money during this time of inflation.
Hi there,
So very sorry this recipe was not enjoyed, please let me know if there is anyway I can help. xTieghan
First recipe I haven’t loved, I halved the recipe but was careful with the exact measurements. I pulled them out at 14 minutes (5 at 450) but still pale, I was in a rush and didn’t check with a toothpick, my fault, but cooking time seems to be off after reading many of the reviews:(
Hi Barb,
Sorry to hear the recipe was not enjoyed, all of the cooking times are correct:) xTieghan
Hi there! I tried these today and I’m not sure where I went wrong. I reviewed the ingredients list a few times afterwards to check my measurements. My batter turned out more like a dough, super sticky and hard to mix the dry into the wet. I subbed two cups of AP flour and one cup of WW flour for the flour part. They turned out super dense without much rise. Any ideas? If the batter is too dry, should I just cut down my flour next time, or up some portion of the liquid?
Thank you!
Hey Courtney,
Thanks for giving the recipe a try, so sorry to hear this!! If you are able to get pastry flour next time, I think that will work better for you, it is much lighter. I hope this helps!! xTieghan