Blueberry Muffins with Struesel Topping

Today I really had an itch to bake, and so I decided to make some blueberry muffins. I've also got some baguettes and brioche in the works, but muffins are nice, (almost) instant gratification.

Struesel Topping
1/3 c. flour
1/3 c. finely chopped almonds
1/3 c. brown sugar, packed
2 1/2 Tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon
1/8 tsp. salt
Blend together until mixture resembles coarse crumbs. Makes about 1 cup topping, which is more than you need for the muffins, unless you're really generous with the topping, or make 2 batches of muffins, which I would recommend :)

Muffins
Position rack in middle of oven and preheat to 400 F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together in large bowl:
1 1/2 c. flour
1/2 c. almond meal
1/2 c. brown sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg

Whisk together in another bowl:
1 lg. egg
3 1/2 Tbsp. melted unsalted butter
1 tsp vanilla
Juice from 1 Meyer lemon
1 c. yogurt (can use non-fat)

Add egg mixture to flour mixture, and use a few light strokes until they are 2/3 blended. Add:
1 1/2 c. frozen or fresh blueberries

Mix until dry ingredients are moistened. Do not overmix -- the batter will be stiff and not be smooth. Fill muffin tins with mixture (~2 Tbsp. per tin). Sprinkle each with a healthy dose of struesel topping. Bake for ~14 minutes, or until golden and a toothpick inserted into a muffin comes out clean. Enjoy!

Jessica