#### Crumb Topping

1. In a bowl, combine the flour, brown sugar, and salt.
2. Pour in the melted butter and mix until large crumbs form. Set aside.

#### Muffin Instructions

1. Preheat the oven to 400°F and line a muffin pan with paper liners.
2. In a medium bowl, beat the softened butter with a hand mixer or stand mixer until fluffy. Slowly add the sugar and beat for 3-5 minutes until pale and fluffy. Add the vanilla extract, almond extract, and eggs one at a time, mixing until evenly combined.
3. In a small bowl, mix the dry ingredients: flour, baking powder, and salt. Set aside.
4. On low speed or using a spatula, alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Start with ⅓ of the flour mixture, then add ½ of the milk, another ⅓ of the flour, the remaining milk, and finally the last ⅓ of the flour mixture.
5. Gently fold in the blueberries. Scoop the batter into 12 muffin wells.
6. Top each muffin generously with the crumb topping, using the large crumbs and leaving out any excess powder.
7. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.