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overhead photo of muffins with butter melting over warm muffin
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4.73 from 104 votes

Bakery Vanilla Blueberry Crunch Muffins

Serve with salted whipped honey butter...so much better than the bakery and made a little more wholesome too!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Bread, Breakfast, Brunch, Snack
Cuisine: American
Key Ingredient: blueberry, muffin
Servings: 18 muffins
Calories: 282kcal


Whipped Salted Butter


  • 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.


Calories: 282kcal