Preheat the oven to 350 degrees F (180 degrees C). Line a muffin pan with paper liners and spray each with vegetable spray. Set aside.
In a small bowl, combine the All-Purpose Flour (1 cup), Granulated Sugar (1/2 cup), Baking Powder (2 teaspoon), Ground Cardamom (1/2 teaspoon), and Salt (3/4 teaspoon) and whisk to combine.
In a medium bowl whisk together the Egg (1), Milk (1/2 cup), Vanilla Extract (1 teaspoon), and Butter (2 tablespoon) Stir in the flour mixture just until moistened. Stir in the Fresh Blueberries (1 cup) and set aside.
Add the All-Purpose Flour (1/2 cup), Granulated Sugar (1/2 cup), and Butter (5 tablespoon) to the bowl of a food processor and pulse several times until a fine meal has formed that will clump together when you press it between your fingertips.
Transfer the streusel to a small bowl and add the Almonds (1/2 cup). Toss with your fingers to combine.
Spoon the batter into the prepared muffin cups. Top the muffins with Fresh Strawberry (1 cup) and mound the streusel on top of the berries.
Bake for 18-22 minutes, until a cake tester comes out clean and top is golden.
Cool for 10 minutes in the muffin tin, then transfer to a serving platter. Serve and enjoy!