Preheat the oven to 180'C.
In a food processor, blitz the whole hazelnuts with the sugar and cinnamon to create a topping for the muffins.
Sift the flour into a mixing bowl and stir in the ground almonds, baking powder and cinnamon.
In a separate bowl mix together the eggs and brown sugar. Beat in the yogurt and finally the oil and honey. Fold this wet mix into the flour and gently fold in the blueberries.
Place the muffin cases in the muffin tin.
Spoon the mixture into muffin cases (only fill to 2/3) and then sprinkle on some of the hazelnut crunch. Bake for 20-25 minutes.
The muffins should be golden brown and well risen. Check they are cooked by inserting a skewer into the centre. If it comes out clean the muffins are ready.
Allow to cool and serve.
«If you want light and airy muffins, do not over work the mixture. Fold the wet ingredients into the dry ingredients rather than beating the mixture.»