Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bakery Vanilla Blueberry Crunch Muffins

Bakery Vanilla Blueberry Crunch Muffins

  • Author: Sofia
  • Total Time: 35 minutes
  • Yield: Makes approximately 18 muffins 1x

Description

Indulge in the heavenly taste of Bakery Vanilla Blueberry Crunch Muffins, a delightful blend of sweet blueberries and rich vanilla flavor topped with a crunchy brown sugar layer. Perfect for breakfast or as a light snack, these muffins are made with wholesome ingredients like whole wheat pastry flour and Greek yogurt, ensuring you enjoy both nutrition and flavor. Serve them warm with salted whipped honey butter for an extra special treat that will remind you of your favorite bakery. Easy to make and customizable, these muffins are sure to become a family favorite!

Ingredients

Scale
  • 2 eggs
  • 1 stick (8 tablespoons) salted butter, melted
  • 1/4 cup melted coconut oil
  • 1/2 cup honey
  • 1/2 cup plain Greek yogurt
  • 3 cups whole wheat pastry flour
  • 1 1/3 cups fresh or frozen blueberries
  • Brown sugar crunch topping: 1/3 cup dark brown sugar, vanilla bean powder

Instructions

  1. Preheat the oven to 425°F. Line muffin tins with paper liners.
  2. In a bowl, whisk together eggs, melted butter, coconut oil, honey, yogurt, and milk.
  3. Combine dry ingredients: flour, baking powder, baking soda, salt; mix into wet ingredients until just combined.
  4. Gently fold in blueberries and blueberry jam.
  5. Divide batter among muffin tins; prepare the crunch topping by mixing brown sugar, melted butter, flour, and vanilla bean powder; sprinkle on top.
  6. Bake for 5 minutes at 425°F then reduce temperature to 350°F and bake for an additional 8–12 minutes until a toothpick comes out clean.
  7. Allow muffins to cool slightly before serving warm.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (85g)
  • Calories: 210
  • Sugar: 11g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Use fresh blueberries for best flavor; if using frozen, do not thaw them first to avoid excess moisture. Keep mixing to a minimum to ensure fluffy muffins; overmixing can lead to density. Experiment by adding nuts or chocolate chips for variations.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://thetastybites.com/bakery-vanilla-blueberry-crunch-muffins/