Preheat the oven to 400

Prepare muffin tins by either spraying with baking spray or placing muffin cups.

In a medium sized bowl, whisk together flour, sugar, salt and baking powder to make sure well blended.

In a separate small bowl, beat the egg. Add the oil and both measurements of milk and the vanilla and almond extracts to the egg and mix.

Pour the liquid ingredients into the dry ingredients and mix well with a spatula – do not over mix.

Fold in the blueberries gently with a spatula.

Fill muffin cups to ¾ full.

In a small bowl mix all of the ingredients for the crumb top together.

Using your hands, pinch and crumble the butter into the other ingredients until it resembles course and bumpy cornmeal.

Sprinkle this onto the tops of the muffins. Do not mix in. Proceed with baking.

Bake at 400 for 20-25 minutes. Check at 18 minutes and recheck every 2 minutes thereafter till done.