Preheat oven to 350.
Line a muffin tin with 12 liners.
In a blender, add the banana, egg, vanilla, almond butter and milk, and coconut sugar until smooth.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
Pour blender contents into the bowl with the dry ingredients, and stir until combined.
Gently fold in the blueberries.
Scoop batter into each muffin cup.
Make the crumble by combining the ingredients in a small bowl and using your fingers to incorporate. Sprinkle onto each muffin.
Bake 18-20 minutes or until a toothpick comes out clean.ENJOY!