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Preheat oven to 425 degrees. Line a 12-cup muffin tin with liners or cooking spray.
In a bowl, mix together almonds, oats, flour, orange zest, and brown sugar. Cut in the butter and mix until the topping is crumbly. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest. Make a well in the center of the dry ingredients.
Whisk together oil, egg, milk, orange juice, and Greek yogurt. Add to the well of the dry ingredients and stir the mixture together just until the batter is combined.
Toss the blueberries with 1 Tbsp of flour (this will prevent the blueberries from sinking to the bottom). Add to the muffin batter.
Spoon batter evenly into muffin cups (about 3/4 or a little more in each cup). Sprinkle evenly with crumb coating.
Bake at 425 for 5 minutes (this gives them a nice dome shape), then lower the temperature to 350 and bake for an addition 14-15 minutes, or until the muffins are golden brown and a cake tester comes out clean.