Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
Drop the blueberries into the flour and give it a toss.
In a small bowl, whisk together the oil, almond butter, almond milk, and vanilla. Add the almond milk mixture into the flour and use a spatula to mix until the flour is incorporated – do not overmix the batter, you want it to be lumpy.
Distribute the batter into the prepared muffin pan and sprinkle with the sugar and almonds. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the muffins on a wire rack to cool before enjoying.
Fresh is wonderful, especially when you happen upon a batch that is more tart and not as delicious to eat by the handful - this is a great way to use up disappointing berries.
Frozen blueberries make this an easy recipe to make year-round, and you'll find your muffins will bake with lovely swirls from the juice. That said, I recommend dropping them into the batter frozen, if possible, so your whole muffin doesn't turn blue (but delicious, nonetheless).
What can I substitute for almond butter in this recipe?
Well, it won't be an almond butter muffin recipe, will it? That said, do try your favorite nut butter -- peanut butter, of course, is a delicious substitute!
What kind of almond butter should I use?
I recommend a creamy almond butter in this recipe -- I use Lindsay Classic Creamy Almond Butter.
What kind of coconut oil should I use?
If your coconut oil is solid, melt it in the microwave before using in the recipe. I use LouAna Liquid Coconut Oil, which eliminates this step.