Preheat the oven to 350 degrees F and line a muffin pan with 12 muffin liners.
Combine all the topping ingredients in a small bowl. Mix well to combine into a crumbly topping. Place in the fridge until ready to use.
In a large mixing bowl, beat the butter and sugar until fluffy over medium speed with an electric mixer.
Add the eggs, almond extract and Greek Yogurt to the bowl and mix well on low until well combined, about 2 minutes.
Add the baking powder, salt and 1/2 the flour, mix on low speed until combined. Add the remaining flour and mix until combined.
Carefully fold the blueberries with a spoon.
Spoon the muffin mixture into the prepared muffin pan. Take the topping mixture from the fridge and place about 1 heaping tablespoon of topping onto each muffin.
Place on the center rack in the oven and bake until a toothpick comes out clean when inserted into the middle of a muffin, about 23-25 minutes.