Preheat oven to 400ºF. Grease muffin tin well or line with muffin liners. Lightly spray the top of the muffin pan with cooking spray so that the crumb topping doesn’t stick.

In a large bowl, use a fork to combine flour, sugar, salt, and baking powder. In another bowl, mix the extra light olive oil, milk, eggs, vanilla extract, and almond extract. Mix with the flour mixture, just until flour is moistened, being careful not to over mix.  Gently fold in the blueberries. Fill the muffin cups right to the top. 

To make crumb topping

Combine brown sugar, flour, butter, and cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes, or until a toothpick comes out clean.