Step 1

Place the dry ingredients in the processor bowl and pulse several times to mix.

Step 2

Cut the cold butter and almond paste into small pieces. Add to the processor bowl and pulse to form large crumbs starting with long pulses and then short as the crumbs come together. Do not over process or a paste will form. Refrigerate while preparing the muffins. These can also be made days in advance and refrigerated or stored in the freezer.

Step 3

Preheat the oven to 350°F. Line the muffin tins with paper liners. The tins can be sprayed with a non-stick baking release also, but the liners do a better job of keeping the crumbs in place. Set aside.

Step 4

Place the butter, sugar, and vanilla in the bowl of a mixer. Beat until well combined.

Step 5

Add the eggs, one at a time, beating until completely incorporated. After the second egg is added the mixture will probably curdle. Scape well after each addition. The next step will take care of that.

Step 6

Whisk the flours, baking powder, and salt together.

Step 7

Add the flour and milk alternately on low speed, starting and ending with the flour. Three additions of flour and 2 of milk work well here.

Step 8

Remove the bowl from the mixer and fold the frozen blueberries into the batter. Use immediately. The batter will be stiff from the frozen blueberries.

Step 9

Fill the Texas muffin cups: Use a #8 disher/scooper or about 1/2 cup for each muffin. They should be about 3/4 full.

Step 10

Generously top with the Brown Sugar Almond Crumbs, pressing them into the batter. There will probably be left over crumbs. Freeze them for another use.

Step 11

Bake about 35 to 38 minutes for the Texas muffin cups or until a tester comes out cleanly.