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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.
So delicious! Not too sweet. Texture just like a bakery. I used 0% fat Greek yogurt and it worked fine fyi
Hi Jessica,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
What can I use instead of whole wheat pastry flour? I can’t find that! I have both whole wheat and pastry flour. Can’t wait to try them!
Hey Cathie,
You can use a combo of those two! I hope you love this recipe, please let me know how it turns out! xTieghan
I love the simplicity of your recipes. These muffins are absolutely perfect!
Hi Charitie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Do these muffins freeze well?
Hey Francine,
Yes, that would be just fine to do! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Tieghan,
These muffins are so delicious as is everything I make of yours. The blueberry jam is over the top so good. It takes a good muffin and turns it into the most amazing blueberry muffin. I couldn’t wait to make them and I wasn’t disappointed. I want to buy your new cookbook. Where did you say I could buy a signed copy?? While that would be great, I’d rather have you sign it in person if you ever decide to come to AZ on the book tour. It would be a honor to meet you.
Hi Mike,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! Crate and Barrel is selling signed copies of the cookbook:) ?xx
These muffins were a joy to make and turned out extraordinary…so delish!
My family and friends ❤ couldn’t stop commenting of hom amazing they tasted!
Thank you so much!
Hey Sofia,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
I cannot find whole wheat pastry flour. Would it be possible to use something else? Thank you for all of your wonderful recipes!!
Hi Michelle,
You can just use whole wheat flour or all purpose flour. Please let me know if you have any other questions, I hope you love the recipe! xx
This recipe is amazing! I used light sour cream and regular whole wheat flour. I didn’t have blueberry jam so I used blackberry instead. Perhaps since I used regular flour it took about 10 minutes longer to bake than expected. The wait was so worth it. This will be my new go to blueberry muffins recipe!
Hi Beth,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
These muffins were light, moist, and not too sweet. I used 1c whole wheat flour and 2c AP flour since I didn’t have the whole wheat pastry flour on hand. I also used almond milk instead of regular milk. I think using whole dairy milk may have made a small difference, but the muffins were still great! The crunch topping is a great addition and shouldn’t be skipped!
Hey Rita,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
I just want to compliment your writing. I mean, the recipes are perfect, the photos are absolutely amazing too, but I think no one talks about what a pleasant experience is to read your recipes, Feels natural, like talking to a very interesting friend.
Congratulations on the amazing work. By the way, I used one of your photos (with credits and link) to illustrate a post about cottagecore picnic on my website (The Mood Guide l aesthetic guides for women). This post is ranked in first place on Google for cottagecore picnic and I am sure your beautiful strawbery tart added value to it.
Hi Lara,
Wow!! Thank you so much for your extremely kind message:) I seriously appreciate this so much, as writing is not my strongest area, but love to hear you enjoy reading the posts. Have the best week! xTieghan
I didn’t have whole wheat pastry flour so, I used 3 cups of whole wheat flour. (I should have substituted it with 1.5 cup + 1 tsp whole wheat and 1.5 + 1 tsp of All Purpose Flour according to google.I’ll have to try this next time.)
My batter was a bit thick but the muffins still turned out tasty and healthy. I also didn’t have vanilla bean powder so I substituted with a 1 tsp of vanilla pudding. 🙂
Hi Monika,
Thanks for giving the recipe a try and sharing what you used in the cupcakes. Please let me know if you have any questions!! xTieghan
Oh my gosh! I baked something. . . That was awesome! I am really NOT a baker, but I found these were pretty easy and they are SO GOOD.
I halved the recipe, and had to do a little research about some substitutions, but once those things were squared away it was super simple.
I ended up using half cake flour and half AP flour to sub for the baking flour. Also had to substitute butter for the coconut oil and vanilla extract for the vanilla powder.
These things didn’t affect the outcome at all. The muffins are light and super tasty. That’s a bunch for this one- it definitely goes into the keep pile!
Hey Kristen,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
SO GOOD. I used AP flour because that’s just what I had on hand but they are so good and the perfect amount of sweetness. I don’t know what it is but I cannot figure out how to store muffins without them getting a little soggy after? I’ve tried an air tight container with a piece of paper towel in it but can’t seem to get it right!
Hey Shawn,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! I always just do an airtight container on the counter, they do get most but it’s really just the nature of the muffins. You could try keeping them in the fridge. Have the best week:) xTieghan
Did you use the same amount of AP flour that the recipe calls for whole wheat flour?
YOU WEREN’T KIDDING WHEN YOU SAID THESE WERE BAKERY DUPES AND WILL REMIND YOU OF YOUR CHILDHOOD! I mean wow! Serious melt in your mouth muffins! Thank you for sharing this recipe I will now be making weekly!
I was wondering – what’s the best way to store these muffins?
Hey Courtney,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! I just keep on the counter in an airtight container. Have the best week:) xTieghan
HAVE MERCY! Best muffins Ive ever eaten! Thanks Tieghan!❤️
Hey Ann,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
These were AMAZING! Light, flavorful, and moist. The topping is over the top delicious. They were devoured instantly.
Hey Carrianne,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan