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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.
These were awesome! I read all the reviews so I knew the batter would be thicker, but they were moist and had great flavor! The crumble on top gave them just enough sweetness and I didn’t think the honey butter was necessary. I didn’t have whole wheat pastry four so I used 2 cups whole wheat flour and 1 cup AP and they had great texture. My husband and son approved!
Hey Tyra,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Looking forward to making these muffins.
I hope you love the recipe Elisabeth!!
I made these for a brunch over the weekend. They were delicious. I used regular AP flour. They did sink in a little and the next day they got dense. They were not dense the night I made them. They were very fluffy. It was not that big of a problem, as they still tasted great but I’m just wondering if you have any idea why that might have happened? Again, not really a complaint. I will definitely make them again.
Hey Sarah,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! Hmm sorry that’s so strange! I am not sure why that would have turned dense for you the next day. xx
These muffins were a huge hit in my house. Both my daughters love them and asked me to make them again. They eat them for breakfast and as a side in their school lunches. Two thumbs up!
Hey Gretchen,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Made these today and they are incredible! Thank you for all the great recipes:)
Hey Chancey,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
I was a little worried these wouldn’t turn out because my batter was super thick. I think it was because I used regular whole wheat flour instead of pastry flour. I also accidentally threw in frozen blackberries, and didn’t notice they weren’t blueberries until I was throwing them. So, I just went with it! I halved the recipe and it made 10 muffins. I did have to add about 10-12 minutes to the bake time because when I tested with a toothpick they weren’t done. My family loved these and my husband said “These are really good. They would be $4 at a coffee shop.” The blackberries actually tasted great in them. Thank you, Tieghan! 🙂 These are the best muffins I’ve had in a long time, and I loved that they had honey and whole wheat flour in them.
Hey Christina,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Thanks so much for your kind message. ?xTieghan
Hi Tieghan – would it work to put the batter in the fridge overnight and bake in the morning? Thanks!
Hey Natalee,
You bet, just allow the batter to come back to room temp before baking. I hope the recipe turns out amazing for you! xTieghan
Just curious if you can make these with gluten free flour?
Hey Karri,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
So easy and delicious! Love the addition of whole wheat flour. My family loved them. Definitely a keeper!
Hi Kassandra,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
You are straight up magic in the kitchen! Every recipe I have tried of yours has been amazing, thank you for the time and effort you put into this!
Hi Jessica,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
These muffins were wonderful. I liked using whole wheat pastry flour, and the addition of jam is brilliant. I skipped the sugar topping because I don’t usually like to chew sugar. I added 2 T white sugar And an additional T of jam to the muffins, fearing they wouldn’t be sweet enough. As listed in the recipe, I included 2T butter and 2t flour to the muffins, not realizing this was for the topping – I think the quantities for muffins and toppings should be separate.
Hey Bonnie,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Made these this morning. So good!!! I didn’t have coconut oil, so I used a lighter olive oil. They turned out moist and delicious, not too sweet. Wonderful with a cup of coffee. I found the cooking time to be perfect (11 minutes) and the topping was wet, but easy to spoon on.
Thank you so much for this recipe! I just discovered your website last week and this is the second recipe I’ve tried. I’ll definitely be trying more!
Hey Connie,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Made these over the weekend and they are so good. I didn’t have coconut oil, so I just used butter instead. I didn’t make the honey butter- ate them plain and found them to be sweet enough and such good flavor. So glad I froze some immediately because I’ve eaten all that weren’t frozen already!
Hey Rachel,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
I made these this morning, and they came out wonderfully! I didn’t make the topping out of sheer laziness, although it sounded lovely. I didn’t have WW pastry flour, so I subbed 180 g all purpose and 228 g whole wheat flour (about 1.5 cups each), and that seemed to work well consistency wise. Also, I accidentally added the extra 2 tbsp of butter into the muffins… whoops. Unlike the muffins you get from the bakery, these aren’t absurdly sweet – the honey added the perfect amount of sweetness in contrast with a little tartness from the berries.
Hey Rachel,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
The timing on these muffins are way off. They seem relatively unsweetened *unless* you make the honey butter.
The topping with melted butter doesn’t translate well- it’s gooey and hard to put something gooey on top of wet dough.
All the way around, a big miss. This should be retested and updated.
Hey Andi,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. I can promise you it was tested several times before sharing:) xTieghan