Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, rub the lemon zest into the granulated sugar until fragrant. Add softened butter and beat until light and fluffy.
4. Beat in eggs one at a time. Then mix in the Greek yogurt, lemon juice, and vanilla extract until fully combined.
5. Add the dry ingredients to the wet mixture and mix gently until just a few streaks of flour remain.
6. Gently fold in the blueberries with a spatula to avoid squishing.
7. Spoon batter evenly into the muffin cups—they will be full!
8. In a small bowl, stir together flour and sugar. Add melted butter and stir until crumbly. Crumble the mixture over each muffin and gently press down.
9. Bake for 23–28 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. In a bowl, mix confectioners’ sugar with lemon juice until you have a pourable glaze. Drizzle over cooled muffins.