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1
Set oven to 375 degrees (second-lowest oven rack).
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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!).
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3
For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
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4
For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
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5
In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
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6
Gently fold in the blueberries until combined.
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7
Divide the batter between 12 muffin top tins or 12 regular size muffin
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8
Sprinkle the tops of each muffin with the prepared topping.
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9
Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
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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.
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11
Best served warm.
