Blueberry Vanilla Crunch Muffins
Buttery, fluffy, bursting with juicy blueberries and topped with an irresistible brown sugar vanilla crunch topping, these blueberry vanilla crunch muffins are perfect for breakfast, morning coffee or even as a dessert.
They are quick and easy and are made with whole-wheat flour, studded with fresh blueberries and blueberry jam. They are much better than the bakery version and a little more wholesome.
This recipe is as easy and straightforward as this:
- Mix eggs, butter, coconut oil, honey, greek yogurt, vanilla and milk
- Add dry ingredients
- Stir in blueberries and blueberry jam
- Spoon into a muffin pan
- Top with buttery vanilla crunch
- Bake
- Enjoy
Blueberry Vanilla Crunch Muffins
Ingredients
- 2 large eggs
- 1 stick (110g), plus 2 tbsp butter, melted
- ¼ cup coconut oil, melted
- ½ cup honey
- ½ cup plain greek yogurt or sour cream
- 2 tsp vanilla extract
- ¾ cup milk
- 3 cups plus 2 tsp whole wheat pastry flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1⅓ cups fresh or frozen blueberries
- 2 tbsp blueberry jam
- ⅓ cup dark brown sugar
- ½ tsp vanilla powder
Instructions
- Preheat oven to 425 °F.
- Line 18 muffin tins with paper liners.
- 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.
- Gently fold in the blueberries and jam, being careful not to overmix.
- Spoon the batter into prepared muffin tins with a scoop.
For the Brown Sugar Crunch
- Combine brown sugar, 2 tablespoons melted butter, 2 teaspoons flour, and vanilla powder in a bowl. Spoon the mix evenly over each muffin.
- Bake for 5 minutes, then reduce the oven to 350°F and bake another 8-12 mins, or until a toothpick inserted into the centre comes out clean. Recipe from HalfBakedHarvest
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
