Step 1

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2

In a large bowl, whisk together the flour, sugar, almond meal, baking powder, and salt.

Step 3

In a separate bowl, whisk together the melted butter, milk, and almond extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4

Gently fold in the blueberries.

Step 5

In a small bowl, mix together the flour, sugar, and cold butter using your fingers until crumbly. Stir in the sliced almonds.

Step 6

Fill each muffin liner 3/4 full with the batter. Sprinkle the crumble topping evenly over each muffin.

Step 7

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.