Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl. Cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in chopped almonds. Set aside.
Combine 2 cups flour and next 4 ingredients in a large bowl. Add blueberries; toss gently to combine. Make a well in center of mixture. Combine milk, 1/2 cup butter, and eggs; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into greased muffin pans, filling two-thirds full. Sprinkle evenly with almond mixture. Bake at 400° for 15 to 20 minutes or until muffins are golden. Remove from pans immediately.