Bakery Blueberry Vanilla Crunch Muffins.
Ingredients
- 2 eggs
- 1 stick (8 tablespoons), plus 2 tablespoons salted butter, melted
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/2 cup plain greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 3 cups, plus 2 teaspoons whole wheat pastry flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/3 cups fresh or frozen blueberries
- 2 tablespoons blueberry jam
- 1/3 cup dark brown sugar
- 1/2 teaspoon vanilla bean powder
- 1 stick salted butter, at room temperature
- 2 teaspoons honey
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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.
Source
Original recipe: View Original