• In a medium bowl, sift together flours, baking soda, and baking powder. Stir in salt. Set aside.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low until smooth and creamy. Slowly pour in sugar and beat on medium-low until the mixture is light and fluffy. Scrape down sides of the bowl.
• Add molasses and honey and mix on low until incorporated, about 1 minute. Add eggs and vanilla and mix on low until just combined, about 30 seconds.
• Add half the flour mixture and mix until just combined, about 15 seconds, add half the butter milk, mix until just combined, 15 seconds. Repeat with the remaining flour mixture, followed by the remaining buttermilk.
• Scrape down sides and bottom of the bowl to incorporate any dry ingredients. Transfer to a covered container and refrigerate overnight.

For the streusel topping.

• Place almonds in the bowl of a food processor. Pulse until finely chopped. Add flour, sugar, and salt, and pulse to combine. Add butter pieces, and pulse about 15 times to cut in butter until mixture resembles a coarse meal.
• Transfer to a covered container and refrigerate overnight.

The next day

• Preheat oven to 425°F. Place a rack in the center of the oven. Place paper liners in (or grease) 12 cups in muffin tins.
• Remove batter from refrigerator and allow to warm for 5 to 10 minutes.
• Toss blueberries (or blackberries) with the 10 grams of flour. Fold into batter.
• Spoon batter into cups, filling to about 1/2 inch from the top. Sprinkle each with about 1 1/2 Tbs of steusel topping.
• Place in oven and immediately lower temperature to 325°F. Bake 35 to 40 minutes, or until a skewer inserted into the center of the muffins comes out clean.
• Cool completely.