Preheat your oven to 400°F (205°C) and prepare your muffin tin by lining it with paper liners or greasing each cup.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

In another bowl, mix 1 cup of Greek yogurt, ⅓ cup of vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, the juice of 1 lemon, and the zest of that same lemon until smooth.

Gently pour the wet mixture into the dry ingredients and fold them together until just combined.

Fold 1 cup of fresh blueberries into the batter gently to incorporate them without breaking.

In a small bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, and 3 tablespoons of softened butter until crumbly.

Scoop the muffin batter into the prepared muffin tin, filling each cup about three-quarters full and sprinkle the streusel topping over each.

Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.