Blueberry-Almond Yogurt Muffins

6 large muffins

Bakery-Style Blueberry-Almond Yogurt Muffins


1 cup of blueberry Alove yogurt

1 egg

1 tsp vanilla extract

½ tsp almond extract (optional)

1/3 cup vegetable oil

¾ cup brown sugar (packed), divided

1 ½ cup all-purpose flour

½ tbsp baking powder

¼ tsp salt

1 cup blueberries

½ cup almond flour

2 tbsp butter (melted)

Almond slices


  1. In a mixing bowl, mix the Alove yogurt, egg, vanilla extract, almond extract, and vegetable oil. Whisk well.
  2. Once everything is mixed well, mix in the ½ cup brown sugar, and whisk well.
  3. Sift in the flour, baking powder, and salt. Mix just until combined.
  4. Add most of blueberries, but not all. Fold into mixture.
  5. Spoon into 6 extra-large muffin liners and add remaining blueberries on top.
  6. In a new mixing bowl, mix the almond flour, remaining ¼ cup of brown sugar, and melted butter.
  7. Sprinkle mixture on top of muffins.
  8. Sprinkle almond slices on muffins.
  9. Bake at 425°F for about 10 minutes.
  10. Lower to 375°F and bake for about 10-15 more minutes and enjoy!

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