Created by KittenCal on February 6, 2015
Step 1: Preheat oven to 350 degrees F (set oven rack to second-lowest position).
Step 2: Butter one 1/2-cup muffin top tin/pan (4x1/3-inch) or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
Step 3: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
Step 4: Melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
Step 5: In small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
Step 6: Gently fold in the blueberries until combined.
Step 7: Divide the batter between 12 muffin top tins or 12 regular size muffin
Step 8: Sprinkle the tops of each muffin with the prepared topping.
Step 9: Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
Step 10: Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
Step 11: Best served warm.