Preheat oven to 425 degrees. Spray muffin pan with non-stick baking spray and set aside.
Using a fork or small whisk, mix streusel ingredients together in a small bowl and set aside.
In a medium size bowl, add dry ingredients (flour, salt, baking powder, and cinnamon). Use a whisk to combine all ingredients well, and set aside.
In a large bowl, add eggs and both sugars and whisk them together until combined and smooth. Add oil, vanilla extract, almond extract, lemon zest, thyme, and buttermilk. Whisk until combined and mixture is a pale yellow color.
Using a rubber spatula or wooden spoon, gently mix the dry ingredients into the wet ingredients. Only mix until they are JUST combined. If you over-mix, you'll have a dense muffin.
The batter will be thick and lumpy at this point, that's alright.
To the bowl you had your dry ingredients in, add your blueberries and a tablespoon of all purpose flour. Toss them together until the blueberries are lightly dusted in flour. This helps prevent the berries from sinking to the bottom of the muffins.
Very gently fold the blueberries into the batter, careful not to burst the berries and have them leak.
Scoop batter into the muffin pan, filling each cup up to the top.
If desired, press a few more blueberries into the top of each muffin for presentation.
Sprinkle with streusel topping.
Bake muffins for 5 minutes at 425 degrees and then while the muffins are still IN the oven, lower the temperature to 375 degrees and keep baking for an additional 13-14 minutes.
Muffins are done when a toothpick inserted in the center of the muffin comes out clean.
Cool in the pan for a few minutes then transfer to a cooling rack to continue cooling.
FOR THE GLAZE:
While the muffins are cooling, whisk together glaze ingredients until smooth. It will look like it won't come together, but trust me, it will.
Drizzle glaze over the top of cooled muffins.