Preheat oven to 400 degrees and line a muffin tin with 12 paper liners or spray with non-stick spray.

To prepare the crumb topping, combine 3/4 cup flour, 1/4 tsp xanthan gum, 1/8 tsp salt, 2 tablespoons brown sugar and 2 tablespoons granulated sugar. Mix until blended and any brown sugar clumps are broken up. Stir in the melted butter and vanilla extract and mix until all the dry ingredients are moistened and crumbly. Set aside.

In a medium sized bowl, stir together the milk and vinegar. Set aside and let sit for 5 minutes while you prepare the dry ingredients.

In a large bowl, sift together the flour, xanthan gum, baking powder, baking soda and salt and stir to combine. Gently stir in the blueberries so they're coated in the flour.

Add the eggs, brown sugar, granulated sugar, vanilla extract, almond extract and canola oil to the milk/vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and mix well until all the dry/wet ingredients are incorporated. Use a scoop to transfer the batter to the prepared muffin tin and fill each cup 3/4 of the way. Top each muffin with the crumb topping and slightly press into the muffin batter.

Bake the muffins at 400 degrees for 15- 18 minutes (mine were done after 17). Remove muffins from the muffin tin and cool on a wire rack. Store in an airtight container up to 3 days.