Preheat the oven to 350 degrees F (176 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl, sift together the Coconut Flour (1/2 cup), Baking Powder (1/2 teaspoon), and Salt (1 pinch). Set aside.
In a medium bowl, beat the Large Egg (6) and Honey (6 tablespoon) together until pale and fluffy. Add in Coconut Oil (6 tablespoon), Almond Milk (4 tablespoon), and Pure Vanilla Extract (2 teaspoon) and beat until well combined.
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
Gently fold in the Fresh Blueberries (1 cup). Scoop the batter into the prepared muffin cups and set aside.
In a bowl, combine the Almond Flour (1/2 cup), Almonds (2 tablespoon), and Unsweetened Shredded Coconut (4 tablespoon). Add in the Coconut Oil (2 tablespoon) and Honey (2 tablespoon) and mix with a fork until large crumbs form.
Sprinkle the crumb topping evenly over batter in each cup.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.