Muffins

1. Preheat the oven to 375 degrees.  Line 20 muffins cups with liners.
2. Measure out 2 cups of the frozen wild blueberries.  Rinse them well in a strainer and allow them to continue to drain as you prepare the muffin batter.
3. In a mixing bowl, cream the butter and sugar.
4. Add the almond extract and eggs.
5. Beat in the baking powder, baking soda, and salt.
6. Whisk together the sour cream and milk in a measuring cup.
7. Add 1/3 of the flour to the muffin batter.
8. Add 1/2 the sour cream/milk mixture.
9. Add another 1/3 of the flour.
10. Add the last of the sour cream/milk mixture.
11. Sprinkled the remaining flour on the top of the batter and dump the wild blueberries onto top of the flour.  I find that the flour will absorb any of the remaining purple juice and help prevent the batter from turning purple.
12. Mix in the last of the flour and wild blueberries by hand just until combined.
13. Divide the batter amongst the muffin cups and prepare the crumb topping.
14. Sprinkle the crumb topping on the muffins.
15. Bake at 375 for 15-17 minutes.  A toothpick should come out clean.

Crumb Topping

1. Stir the flour and sugar together with a fork and then cut in the butter until it is crumbly.  OR put the flour, sugar and butter in a processor and pulse until it is crumbly.