Ingredients

• 2 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons grated nutmeg
• 0.25 cups white sugar
• 6 tablespoons butter , melted
• 1 egg
• 1 cup low-fat yogurt
• 1 tablespoon vanilla extract
• 1 cup blueberries
• 0.5 cups all-purpose flour
• 0.25 cups white sugar
• 0.25 cups chopped almonds
• 0.25 cups butter
• 0.5 teaspoons almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
3. 3 Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
4. 4 Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Nutrition per serving