Preheat the oven to 400°. Combine the 2 cups flour and 1/3 cup sugar in a large bowl; set aside 2 tablespoons flour mixture. Make a well in center of remaining mixture.
Combine egg, milk, and oil; add to dry ingredients in bowl. Stir just until dry ingredients are moistened.
Combine blueberries and reserved 2 tablespoons flour mixture; toss gently. Fold blueberries into batter; spoon into greased muffin pans, filling 3/4 full.
Combine brown sugar and remaining 2 tablespoons flour; cut in butter with pastry blender until mixture is crumbly. Stir in chopped almonds, if desired. Sprinkle mixture over batter. Bake at 400° for 18 minutes or until lightly browned. Remove from pans immediately.