Bakery Vanilla Blueberry Crunch Muffins
Indulge in the delightful taste of Bakery Vanilla Blueberry Crunch Muffins, a perfect morning treat that combines a crunchy topping with moist, blueberry-filled interiors. These muffins are not only easy to prepare but also feature wholesome ingredients like whole wheat flour and Greek yogurt, making them a nutritious option for breakfast or as a snack. The natural sweetness of honey works harmoniously with fresh blueberries, creating a flavorful experience that will please both kids and adults alike. Serve them warm with a generous spread of whipped honey butter to elevate your muffin game!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 18 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 8 tablespoons salted butter (melted) + 2 tablespoons for topping
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 3 cups + 2 teaspoons whole wheat pastry flour
- 1 1/3 cups blueberries (fresh or frozen)
- 1/3 cup dark brown sugar (for topping)
- 1/2 teaspoon vanilla bean powder (for topping)
Instructions
- Preheat oven to 425°F and line muffin tins.
- In a bowl, whisk eggs, melted butter, coconut oil, honey, yogurt, and milk until combined.
- Gradually mix in flour, baking powder, baking soda, and salt; fold in blueberries.
- Divide batter into muffin tins.
- For the topping, mix brown sugar with melted butter and vanilla bean powder; sprinkle on top of muffins.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for another 8-12 minutes until golden.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg