Preheat the oven to 425°F and line a muffin tray with liners or generously spray/butter the muffin cups.

In a small bowl, mix together the crumble ingredients and set aside.

Toss the blueberries with 1 tbsp flour.

Mix dry ingredients in a bowl (remaining flour, baking powder, baking soda, salt).

In a separate large bowl, whisk together butter and sugars.

Add eggs, one at a time, whisking after each.

Whisk in yogurt, then the vanilla and lemon.

Whisk in dry ingredients until just combined (don’t overmix), then fold in the blueberries.

Using an ice cream scoop or a spoon, scoop batter into each liner, filing to the top, then top each muffin with crumble.

Bake at 425°F for 5 minutes (this gives them a nice initial lift so they’ll be tall and fluffy), then reduce oven temp to 350°F while muffins are still in the oven. Bake another 15-18 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.

Let the muffins rest for 5-10 minutes, then remove them from tin and let cool before eating.