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1
Place the almonds in a food processor fitted with a blade attachment and pulse until coarsely chopped, about 15 (1-second) pulses.
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2
Whisk the flour, sugar, and salt in a medium bowl until combined.
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3
Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until its in pea-size pieces or smaller, about 4 minutes.
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4
Add the chopped almonds to the butter mixture and toss with your fingers to combine.
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5
Set the food processor aside (theres no need to clean it).
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6
Squeeze clumps of the almond-butter mixture between your fingers to form irregularly shaped pieces about the size of kidney beans.
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7
Cover and place in the refrigerator until ready to use.
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8
Heat the oven to 375 degrees F and arrange a rack in the middle.
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9
Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter.
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10
Set the pan aside.
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11
Whisk the flours, baking powder, and salt together in a large bowl to break up any lumps and aerate the mixture; set aside.
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12
Place the almonds and sugars in the food processor and pulse until they resemble the texture of medium-ground cornmeal, about 30 (1-second) pulses.
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13
Transfer to a medium bowl.
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14
Add the melted butter, milk, eggs, and vanilla and whisk until evenly combined.
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15
Add the butter-sugar mixture and the blueberries to the reserved flour mixture and stir until just evenly mixed, about 30 strokes.
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16
(A few lumps will remain, but dont overmixthe batter will be thick but the ingredients should be evenly incorporated.)
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17
Divide the batter among the muffin wells (the wells will be very full).
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18
Evenly sprinkle all of the reserved streusel topping over the muffins.
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19
Bake until a toothpick inserted in the center comes out clean and the streusel is golden brown, about 22 to 25 minutes.
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20
Let the muffins cool in the pan on a wire rack for 5 minutes.
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21
Remove from the pan and serve warm or at room temperature.
