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