Begin by greasing a 9″ loaf pan and preheating the oven to 350°F.

Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden brown and fragrant.

Cream the 6 Tbsp. of softened butter and 3/4 cup sugar together until they are smooth and creamy. Beat in the two large eggs with the vanilla and almond extracts.

Stir together the 2 cups of flour, 1 1/2 baking powder, and 1/2 tsp. salt in a separate bowl. Add half of the dry ingredients to the butter wet and combine thoroughly. Beat in the 1/2 cup of milk until it’s thoroughly combined, then mix in the rest of the dry ingredients until you have a smooth batter with no lumps.

Fold in the two cups of blueberries. Spread the batter in the greased loaf pan.

In a separate bowl, mix together the cup of flour, Tbsp. of cinnamon, and 1/3 cup of white and brown sugar. Add in the 8 Tbsp. of melted butter and stir until the mixture is clumpy and there’s no dry sugar or flour. Stir in the toasted almonds and sprinkle the mixture over the top of the blueberry muffin bread batter.

Bake the muffin loaf for about an hour to an hour and fifteen minutes, checking it after 45 minutes to see if the top is browned. If it’s a deep golden brown color, cover the loaf with foil to prevent it from burning. Continue baking until a toothpick inserted in the center comes out clean or with just a few moist crumbs on it.

Remove the blueberry muffin loaf from the oven and allow it to cool in the pan for at least 30 minutes or until it can be touched without burning you. Carefully tip the bread out onto your hand, then turn it over so the bottom is resting on a cooling rack. Some of the crumb topping will fall off when you remove the loaf from the pan, but you can replace those bits while it finishes cooling.