INSTRUCTIONS

1. Position rack in center of oven. Preheat to 350°F.
2. Line 14 cups of two 12-cup muffin pans with paper liners.
3. For the crumb topping, combine flour with almonds, oats and sugar in a small bowl. Add butter. Using your fingertips, rub mixture until fully blended and crumbly. Set aside.
4. For the muffins, sift flours with baking powder, soda and salt in a medium bowl. Stir in oats. Set aside.
5. Combine sugar with butter and eggs using a sturdy whisk in a large bowl until fully blended. Whisk in buttermilk, lemon zest, vanilla and almond extracts just to combine. Whisk in flour-mixture until batter is very smooth with no white streaks remaining. Using a ¼ cup quick release scoop, spoon portions of batter among prepared cups. Add 2 blackberries into each cup, pressing to lightly submerge in batter. Sprinkle crumb topping evenly over top of each cup, so muffins are completely covered.
6. Bake in center of oven until a tester inserted into the center of a muffin comes out clean, approximately 24 to 26 minutes. Let it cool in the pan for 10 minutes. Remove muffins to a rack and let cool completely, about 20 minutes.