Blueberry-Raspberry Muffins with Streusel Topping

I got this recipe from my friend, Kristen and they are so yummy! I thought I would share the recipe.

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped almonds
1 teaspoon finely grated lemon peel

Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Preheat oven to 400 F and line muffin pan with paper liners. To make topping, combine topping ingredients until crumbly. Set aside. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet ingredients and stir. Batter may be somewhat lumpy (don't overmix). Gently fold in blueberries and raspberries. Crumble the streusel topping over the muffins and bake until golden brown, about 20 minutes. Let cool and ENJOY!!