Prepare the Streusel:
In a medium bowl, stir together the almond flour blend, cinnamon, and brown sugar.
Add the Earth Balance and use a fork to combine until the mixture forms coarse crumbs. Set aside.
Preheat the oven to 325°F Convection Bake for muffins or 350 degrees for Coffee Cake.
Line your muffin pans with paper liners, grease pan well for coffee cake.
Mix Dry Ingredients:
In a separate bowl, sift together the almond flour blend, baking powder, baking soda, and sea salt.
Mix in Mixing Bowl:
With an electric mixer, cream the Earth Balance and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time at low speed, then mix in vanilla, dairy-free yogurt, and almond milk until combined.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the blueberries by hand.
Fill Muffins and Add Streusel:
Spoon the batter into the muffin cups, filling them to the top.
Sprinkle the streusel topping evenly over the batter.
Bake:
Bake for 25 - 30 minutes at 325°F (convection), or until a cake tester or skewer comes out clean.