Preheat the oven to 425 °F (220 °C). Line two muffin pans with 8 to 10 muffin paper liners being sure to space them out between the two pans to allow better air flow.
To make streusel topping
In a small bowl, whisk together the flour, ground almond, sugar, and salt.
Add the melted butter and stir with a fork until a crumble forms.
Cover and refrigerate until ready to use.
To make honey blueberry muffins
If you are using fresh blueberries, place them in the freezer before beginning. If using frozen, keep them in the freezer until you need them.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter and work it in with your hands, rubbing it in until the mixture resembles coarse sand.
In a separate bowl, whisk together the honey, the eggs, the buttermilk, and the vanilla.
Add the wet ingredients to the flour mixture and stir it in (takes about 20 stirs to get the batter mixed).
When the batter is ready, in a medium bowl, toss the frozen blueberries with the extra 8 grams of flour to coat the blueberries evenly.
Fold the floured blueberries into the batter gently with a wooden spoon or spatula to evenly distribute them.
Divide the batter between 8 to 10 paper-lined wells of two muffin pans. If you want big muffins, you'll need 8, if you want regular-sized muffins, you'll need 10. Sprinkle with streusel.
Bake at 425 °F (220 °C) for 20 minutes, then use a cake tester inserted into the middle of a muffin to check if the muffins are baked. If you are baking 8 muffins, they probably aren't baked through at this point, so rotate the pans and drop the temperature setting to 350 °F (175 °C) for the last 5 to 10 minutes or as much as necessary.
Notes
If you are using fresh blueberries, freeze them for at least 30 minutes before you start making your batter so that they are solid and less likely to bleed when you fold them into the muffin batter. If you are using frozen blueberries, make sure to keep them frozen until the very last minute and add them to the batter, frozen, otherwise, they will bleed into the muffin batter and the batter may turn green.For a “regular” muffin top: bake at 350°F for 25 to 30 minutes. For a “domed” muffin top: bake at 425°F for 20 minutes, then rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes. For a “puffy” muffin top: refrigerate the batter overnight, then scoop the batter into 8 to 10 muffin paper-lined wells of a muffin pan, sprinkle with streusel topping, and bake them at 350°F for about 30 minutes.