Step 1

Preheat oven to 350°, and spray muffin pans with olive oil.

Step 2

To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set aside

Step 3

In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, and sugar.

Step 4

To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.

Step 5

Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.

Step 6

Gently mix the wet and dry ingredients together, until just combined.

Step 7

Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.

Step 8

Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.

Step 9

Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.