1-1/2cupsfresh or frozen blueberriesif using frozen, do not thaw
1/4cupwhite whole wheat flour
1/4cupcoconut sugaror brown sugar
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.