Healthy Whole Wheat Blueberry Muffins

Preheat oven to 425ºF. Lightly grease muffin tins and set aside.

In a large bowl, whisk butter, oil, yogurt, buttermilk, eggs, and vanilla.

In a medium bowl, sift 2 cups flour, sugar, and baking powder. Fold dry ingredients into wet just until combined. Do not over-mix!

Toss blueberries with remaining 1 tablespoon flour and vey gently fold into batter.

Fill prepared muffin cups to brim with batter. If desired, sprinkle topping over batter (see below).

Bake muffins at 425ºF for 5 minutes, then reduce heat to 375ºF and continue baking 15–17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to wire cooling rack.

Enjoy warm!

For the almond topping (optional):
Combine flour, brown sugar, cinnamon, almonds, and butter until crumbly. Sprinkle over filled muffin cups and gently press to adhere topping to batter. Bake muffins as stated above.