1 1/2cupblueberriesfresh or frozen (if frozen, do not thaw)
OPTIONAL: Almond Topping
1/4cupwhole wheat flour
2tbspbrown sugaror coconut sugar
1 1/2tspcinnamon
3/4cupraw almondschopped
2tbspbuttersoftened
Prevent your screen from going dark
Instructions
Preheat oven to 425 degrees F. Lightly grease muffin tins and set aside.
In a large bowl, whisk butter, oil, yogurt, buttermilk, eggs, and vanilla.
In a medium bowl, sift 2 cups flour, sugar, and baking powder.
Fold dry ingredients into wet just until combined. IMPORTANT: Do NOT overmix!
Toss blueberries with remaining 1 tbsp flour and vey gently fold into batter.
Fill prepared muffin cups to brim with batter.
Bake muffins at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and continue baking 15-17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to wire cooling rack.
Enjoy warm!
OPTIONAL: Almond Topping
For the topping, combine all flour, brown sugar, cinnamon, almonds, and butter until crumbly. Sprinkle over filled muffin cups and gently press to adhere topping to batter. Bake muffins as stated above.
Notes
* If you don't have buttermilk, use 1 cup milk with 1 tbsp lemon juice or white vinegar.