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. Normally I follow the recipe to the letter but I was a little short on honey so I added in a tablespoon of granulated sugar and an extra tablespoon of the jam. They’re still not overly sweet, but this could be an easy solution to anyone having issues with the sweetness. For some reason, a lot of the crumble just melted off the muffins and pooled around the tops — might’ve needed to imbed it into the top of the batter? Still left a nice crispy top with some extra sweetness. The bake time was also off for me. After following 5 mins@425 and 12 mins@350, they were still completely raw in the middle. I added somewhere between 10-15 mins and they came out great. I used leftover batter for two mini muffins and the baking times were closed on those than the full sized.

    1. Hey Daisy,
      Thank you so much for giving this recipe a try and sharing your feedback! Sorry to hear you had some issues with the bake time, but I’m glad you were able to adjust to your oven temperature. If you notice the topping melting off, you can definitely scoop it back onto the muffins while baking. I hope this helps! xTieghan

  2. Could you use an equal amount of coconut flour for the flour portion? Or maybe half whole wheat half coconut flour? Thoughts?

    1. Hey Kate,
      So sorry, I would not recommend using coconut flour here. Gluten free flour will work well for you. Let me know if you give the recipe a try, I hope you love it! xx

  3. 5 stars
    I loved these! As a person who always go for the blueberry muffin this was a taste of heaven. The marble swirl of the blueberry jam made me feel like a professional. And the whipped butter on the warm muffin was **chefs kiss** I do need to order some vanilla powder to perfect the crumbling of the cinnamon crunch. (I subbed in vanilla extract since I was too impatient to wait more days to make the recipe) sorry Tieghan.

    1. Hey Ashley,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx

  4. 4 stars
    Whole wheat pastry flour?? I used whole wheat flour. I’m sure there’s a difference, but it’s what was on hand. I’ll make this again but will use all purpose flour. Loved the topping. My family enjoyed and that’s what matters. Thank You for another great recipe 😉

    1. Hi Maria,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx

  5. 3 stars
    I love all of Tieghan’s recipes and have 2 of her cookbooks so I was thrilled when I saw this recipe! I followed the recipe accordingly and the muffins just came out so bland:( they looked beautiful and the brown sugar on top was amazing but if it wasn’t for the honey butter it really tasted like nothing.

    1. Hi Savannah,
      Thanks so much for giving the recipe a try, so sorry to hear the muffins were not enjoyed. Please let me know if I can help in any way! xT

    2. 1 star
      I agree, these were very bland I will not use good blueberries or blueberry jam on this recipe again. Sorry Tieghan, I think you need to rework this recipe.

      1. Hi Shannon,
        So sorry to hear you did not enjoy this recipe. Was there anything that I can help with? Let me know! xTieghan

  6. Hi Teigan! These look so yummy. Can I use a silicon muffin pan? If so, should I spray it?

    Also, if I don’t have vanilla bean powder, can I use regular vanilla beans?

    Thanks!

    1. Hi Jennifer,
      I really like to use metal muffin pans when baking if you have one. Sure, you could use the inside of a vanilla bean for this recipe! Let me know if you give it a try, I hope you love the recipe! xTieghan

  7. I only have all purpose flour. Will they still turn out ok NOT using whole wheat? Do I need make any changes?

    1. Hi Michelle,
      You can use an equal amount of all purpose flour. I hope this recipe turns out amazing for you, let me know if you have any other questions! xTieghan

  8. 3 stars
    My muffins sunk into the pan and were totally wet and deflated long after cooking them the allotted time. I subbed the whole wheat pasty flour for 3 c. almond flour, and used green yogurt & frozen blueberries. Can you think of what I might have done wrong?

    1. Hi Colleen,
      So sorry to hear this, unfortunately the almond flour was definitely your issue here. Next time, I would stick with the whole wheat pastry flour. Please let me know if you have any other questions! xTieghan

  9. 5 stars
    Loved this recipe. Although, I would say it took me about an hour not 40 minutes. I will be making this again. The honey butter is a perfect addition.

    1. Hi Halley,
      I’ve not tried this recipe with cassava flour. I would recommend using an equal amount of gluten free flour. Please let me know if you have any other questions, I hope you love the recipe! xx

    1. Hey Alexis,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  10. I am a glutton for punishment (and a glutton full stop), so I tried making these gluten free using Pamela’s pancake mix. Substitutions cup for cup are often hit and miss, but I figured I’d only have me, not you, to blame if they were awful. 😅 I sifted the flour/mix and used the stuff that didn’t make it through the mesh for the crunch and these were DIVINE. Important to note that for some reason it takes muuuch longer to bake these with gf mixes. This is going to be a regular treat in our house, thank you!

    1. Hey Lorenia,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! Thanks for sharing what worked well for you. xxT

  11. I do not have any whole wheat pastry flour on hand. If I were to use AP flour how would you recommend altering the recipe?

    1. Hi Jacklyn,
      I would use an equal amount of gluten free flour. I hope you love the recipe, please let me know if you give the recipe a try! xT

  12. Hi Teighan! I don’t have vanilla bean powder and it’s pretty pricey – is there anything I can do to substitute? Can’t wait to bake these!

    1. Hey Sarah,
      You can use vanilla extract instead:) I hope this recipe turns out amazing for you, thanks for giving it a try! xx

  13. 2 stars
    I don’t know what I did wrong but these did not turn out at all. I used my high quality white flour that I use for baking bread, I ended up using less than 3 cups as the batter became ridiculously thick which didn’t seem right to me but maybe that’s because of my flour choice but I didn’t have access to pastry flour. Then even after putting them in the over for double the time they came out what appeared not fully cooked in spots. I tried it regardless to see if the flavour was at least good and honestly it’s not the best. I’m so disappointed as I wanted to love these and I have been craving blueberry muffins but this just wasn’t it. If you are craving a proper sweet bakery blueberry muffin then this isn’t the recipe for you though I understand this is suppose to be a healthier recipe. I love so many of Tieghan’s recipes but I will give this one a miss.

    1. Hi Jessie,
      So sorry to hear this recipe was not enjoyed. The pastry flour makes for a lighter muffin, so I think the flour choice was your issue here. Please let me know if I can help in any other way! xTieghan

      1. Hi! I am wanting to make these today, but only have whole wheat flour. Should I make any changes to the measurements to have them come out correctly? Thanks so much!

        1. Hey Lindsey,
          You can follow the recipe as is with the whole wheat flour. I hope you love the muffins, let me know how they turn out! xx