• 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.