Go Back
+ servings

Bakery-Style Blueberry Almond Crumble Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 1/2 cup butter softened
  • 3/4 cup coconut sugar or brown sugar
  • 1/2 cup plain yogurt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2-1/2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries if using frozen, do not thaw
  • 1/4 cup white whole wheat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup sliced almonds
  • 1/4 cup butter softened


  • Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
  • In a large bowl with a handheld electric mixer, beat butter and sugar until creamy. Beat in yogurt, eggs, buttermilk and vanilla until combined. In a separate bowl, whisk flour, baking powder and salt. Reserve 1 tablespoon flour mixture and set aside.
  • Gently fold flour mixture into liquid, stirring until just combined. Toss blueberries with reserved 1 tablespoon flour mixture and very gently fold blueberries into batter. Fill prepared muffin cups to brim with batter and set aside for a minute while you prepare the topping.
  • Prepare the almond crumble: In a small bowl, combine all crumble ingredients until crumbly. Sprinkle evenly over filled muffin cups and gently press to adhere topping to batter.
  • Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 16-17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy warm!


Store muffins in an airtight container at room temperature up to 3 days. Muffins may also be frozen up to 2 months.