Add the prunes to a bowl and pour a cup of boiling over the prunes. Let them sit from 15 minutes until soft.

Preheat the oven to 350°F. Toast the sliced almonds for 5 minutes or until lightly brown. Let the almonds cool to room temperature and then process 1/2 cup (60 grams) of the almonds in a mini food processor until roughly chopped.

Increase the oven temperature to 400°F. Line a 12 cup muffin pan with cupcake liners.

Wipe out the food processor bowl and add the prunes and 4 tablespoons of the water that the prunes were soaking in. Process the mixture until the prunes are pureed and liquified. There will still be some small pieces of prune and that is okay.

Place the flour, baking powder, kosher salt, ground cinnamon, and chopped almonds in a medium-sized bowl and whisk for 30 seconds to combine.

Place the brown sugar and vegetable oil in a large bowl. Zest the lemon directly on top of the sugar. Whisk until the sugar is coated with the oil and begins to dissolve. Add the eggs and prune puree and whisk until the ingredients are thoroughly combined.

Add the buttermilk and whisk until thoroughly incorporated. Add the flour mixture in two batches and use a silicone spatula to mix in the dry ingredients.

Place 8 ounces of the blueberries in a bowl and toss them with 1 tablespoon of the whole wheat flour. Add the blueberries to the batter and fold the blueberries into the batter.

Evenly divide the batter between the 12 muffin cups. Place the remaining blueberries on top of the unbaked muffins and gently press them into the top of the muffin. Decorate the top of the muffins with the remaining sliced almonds. Make sure the almond slices are laying flat and not sticking up. If they are sticking up they will burn as the muffins bake.

Bake the muffins for 18-20 minutes until the center of the muffins are done. Test for doneness by sticking a toothpick into one of the muffins. There should be no batter on the toothpick. A few crumbs are okay.

Remove the muffins from the oven and allow them to cool for 10 minutes into the pan. Serve the muffins warm with butter.

The muffins are good for one day at room temperature in an airtight container. After 1 day store the muffins in the refrigerator for up to 4 days in a covered container.