Pre-heat the oven to 375, and prepare the muffin tins. I like to use my reusable silicone liners, but also use paper muffin liners for these.
Cream the butter and sugar together until light and fluffy.
Add eggs and cream together with vanilla
Gently mix in the all-purpose flour, almond flour and baking powder adding the milk until just combined.
If you are using frozen blueberries add 2 tbsp of flour to the blueberries before stirring into the batter. Gently fold the blueberries into the batter. The less you stir the less streaking of blue colour you will have throughout your muffins.
Fill the muffin tins 2/3 full, will make about 16 muffins. Make the crumble and then add to the tops of all the muffins.
Cook muffins at 375for 25 minutes. Will vary by oven. Remove from oven allow to cool for 5 minutes and then move to a cooling rack. Prevents the muffins from steaming.
Combine the all-purpose flour, almond flour, sugar and cinnamon. Cut in the butter until all in small crumbs.