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: 238 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi Tieghan. Thank you so much for sharing all your recipes. I’ve made many of them with great success.
    I just tried making these muffins and they turned out rubbery and didn’t really “crumb”. I think I probably over-mixed them but the batter was super thick but I only mixed until everything was incorporated. I’m pretty sure the batter was not supposed to be that thick.
    I could only find white “cake and pastry” flour and I couldn’t find a definitive answer about whether it is the same as pastry flour so I decided to treat it like cake flour and substituted 1/3 cup “cake and pastry” flour and 2/3 cup AP flour for each cup of pastry flour as a web resource suggested. Perhaps this is how I messed things up. I would like to try it again but wonder if I should just substitute the white “cake and pastry” flour 1:1. Also, do you record the flour measurements in grams, because I find that measuring the flour by cup can result in inconsistent results sometimes. Sorry for the novel….and thank you!

    1. Hi Jacqueline,
      Thanks for giving the recipe a try, sorry to hear you had some issues. I think the flour and measurements were off. Next time, just use an equal amount of all purpose flour or whole wheat pastry flour. If you click “metric” the measurements will change for you:) I hope this helps!! xTieghan

  2. Made these today and holy cow! they were great. The whole wheat pastry flour gave the muffins a more complex flavor, and the vanilla powder with dark brown sugar topping added a lovely touch of sweetness. All in all, my new favorite muffin recipe. Thank you!

    1. Hi Eugenia,
      Perfect!! Thanks so much for making this recipe and sharing your feedback, I am so glad it was enjoyed! Happy Wednesday!! xT

  3. 5 stars
    Like others, I enjoyed that these weren’t overly sweet. I went to four different stores and could not find vanilla powder so I used vanilla bean paste (my preferred vanilla anyway). I also used regular flour, failing to read the recipe calls for pastry flour. Next time I’ll use regular pastry flour and see what difference it makes, but the muffins turned out great. I really love the subtle coconut flavor from the coconut oil especially.

    1. Hey Meredith,
      Happy Wednesday!? Thanks so much for making this recipe and sharing what worked well for you, I am so glad it was a tasty one! xxT

  4. 5 stars
    New favorite baking recipe and so easy. I used GF flour and they turned out perfect on the batch I made last night. I changed up the coconut oil to butter ratio to reduce the butter to half of what the recipe suggests and they were great. I’m scaling up the recipe and making more because these are perfect to take anywhere/gift to anyone.

    1. Hey Holly!
      Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)

  5. 5 stars
    Tieghan–Awesome recipe! We don’t like overly sweet foods, and these were just right. I didn’t not put the brown sugar topping on it, but I did sprinkle some coconut sugar on top; and it was perfect! I think I will be adding jam to all my muffins going forward!

    1. Hi Jessi,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan

  6. 5 stars
    I normally don’t leave reviews for recipes but this is the most perfect blueberry muffin recipe I’ve ever tried…and I’ve tried a lot. My kids and I love blueberry muffins but I always struggled to make them light and fluffy despite many attempts to minimally mix the batter. It’s not super sweet and I love that it uses natural sweeteners instead of sugar. I had to substitute half cake flour/half AP because I couldn’t find pastry flour but they still turned out great. This is now my go to recipe!

    1. Hey Christina,
      Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:) Thanks for your kind message!

  7. 5 stars
    Made these for the first time and I’m in love! Even my wife likes them and she’s not a sweet breakfast person. Delicious!

    1. Hi Ashley,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

  8. 5 stars
    I made these for the second time this morning! Hands down BEST blueberry muffins I’ve ever had. Didn’t make the butter, just the muffins but man they’re good on their own!!

    1. Hi Lacie,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)

  9. 5 stars
    Made these without making the topping or butter and they were simply delicious! Not too sweet, perfectly crumbly, and satisfying.

    Thank you!!

    1. Hi Andrea,
      Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan

  10. Hey Tieghan,

    I’m hoping to make these tomorrow and don’t have vanilla bean powder. Could I substitute some vanilla extract? Or what would suggest?

    Thank you!!

    1. Hey Ellen,
      I would use 1 teaspoon of vanilla extract. Please let me know if you give the recipe a try, I hope you love it! xxTieghan

    2. Hi Teigan…I make this recipe on a weekly basis. Obviously in love with the muffins lol…my friend is gluten free so my question is would almond flour work and if so what measuresment would I use or best to buy regular gluten free flour?
      Thank kindly!

      1. Hey Sofia,
        Thanks for making this recipe so often!! I would use gluten free flour, an equal amount of Bob’s Red Mill will work well for you! Please let me know how it turns out! xx

  11. 5 stars
    Easy, excellent muffins with just the right sweetness! Great way to use up the blueberries in the freezer so I can pick more!

    1. Hey Jennifer,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan

  12. Wow. These are amazing, I didn’t have whole wheat pastry flour and just used regular pastry flour and they turned out great. Amazing texture!

    1. Hey Kendall,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  13. 2 stars
    I had high hopes for this recipe! Maybe it was something I did in the process, but I was not a fan. They didn’t have much flavor at all, despite using a really yummy blueberry jam! They taste bland and very “healthy”. Not sure if I will try again to perfect this recipe.

    1. Hi Kelsey,
      Thanks for giving the recipe a try, sorry to hear it was not enjoyed! Please let me know if I can help in any way! xTieghan

  14. Hi tieghan! Was hoping to make this this week but realized I don’t have whole wheat pastry flour. Is it okay to use just whole wheat flour or will it need to be pastry flour?

    1. Hey Marilu,
      Whole wheat flour will work well for you:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. Made these today and they didn’t quite turn the way I had hoped. I think the muffins came out pretty dense from using the whole wheat. Three cups of whole wheat to just 3/4 cup of milk didn’t seem like enough. It almost was the consistency of sourdough bread dough. Is that right?

        1. Hi Marilu,
          Sorry to hear this!! Did you use whole wheat or whole wheat pastry flour? They will definitely give you a different texture:) xT

          1. Ah! That must be it. I used whole wheat. Also I’m a horrible baker. I’ll try it again with the pastry flour!

  15. 5 stars
    Loved them!!! I used sweet vanilla milk instead, probably didn’t make much of a difference. Will be using a little more of the blueberry jam next time 🙂

    I am curious if besides the extra sugar, it would make a huge difference if I used vanilla yogurt instead of plain Greek yogurt? Or would it throw everything off?

    1. Hey Erin,
      Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! I think vanilla yogurt would be totally fine for you to use! xTieghan