Step 1

Preheat oven to 425 degrees. Line a 12-cup muffin tin with liners or cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Toss the blueberries with 1 Tbsp of flour (this will prevent the blueberries from sinking to the bottom). Add to the muffin batter.

Step 6

Spoon batter evenly into muffin cups (about 3/4 or a little more in each cup). Sprinkle evenly with crumb coating.

Step 7

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.

Step 8

Enjoy!