Preheat oven to 350F and line a muffin tin with muffin liners. Spray your muffin liners with nonstick spray to be sure that the muffins will not stick. These make around 16 muffins.

In a small bowl, mix together the whole wheat flour, baking powder, baking soda, and salt. Set this aside.

In a large bowl, whisk together the eggs and the yogurt. Add in the almond milk, coconut oil, maple syrup, and vanilla. Whisk until everything is creamy.

Add the dry ingredients to the wet ingredients slowly, and stir with a large spoon or flat spatula. Do this until they are all combined.

Gently fold in the blueberries.

Using a cookie scoop, scoop into prepared muffin tins 3/4 the way full.

In a small bowl, combine all of the crumble ingredients together until fully coated. Sprinkle onto muffin batter evenly amongst the muffins.

Bake muffins for 27-30 minutes or until toothpick inserted in the middle comes out clean.

While muffins are cooling, make the glaze by whisking together the powdered sugar and almond milk.

Once muffins are completely cooled, drizzle the glaze over top.