Gluten-Free Blueberry Muffins

In a large bowl mix together the eggs, avocado oil, sour cream, almond extract, vanilla, sugar, and lemon zest. In a separate bowl mix together the baking powder, flour, and sea salt. Slowly add the wet mixture to the dry ingredients, stirring constantly. Gently fold in the blueberries. In a separate bowl mix together the butter, flour, oats, sugar, cinnamon and salt and nutmeg until it's a crumbly paste. Grease muffin tins and fill ¾ the way with batter and top with the sugar crumb mixture. Bake at 370 for 20-30 min until fragrant and golden brown (my oven is somewhat broken so pls check regularly).