Blueberry-Almond Yogurt Muffins

6 large muffins

Bakery-Style Blueberry-Almond Yogurt Muffins


1 container of blueberry Alove yogurt

1 egg

1 tsp vanilla extract

½ tsp almond extract (optional)

1/3 container vegetable oil

¾ container brown sugar (packed), divided

1 ½ container all-purpose flour

½ tbsp baking powder

¼ tsp salt

1 container blueberries

½ container 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 container 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 container 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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