Step 1

Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.

Step 2

In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.

Step 3

In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.

Step 4

Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter.

Step 5

Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean.

Step 6

Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.