Lemon Blueberry Muffins

These light and fluffy lemon blueberry muffins taste just as goodor better!than any bakery version. Greek yogurt keeps them extra moist creamed butter creates a wonderfully soft and fluffy texture and blueberries and lemon add a burst of flavor. The lemonybrown sugar crumb topping adds a sweet finishing touch but feel free to skip it if desired.
Ingredients
1 and 34 cups 219g allpurpose flour spooned leveled
1 teaspoon baking soda
1 teaspoon baking powder
12 teaspoon salt
6 Tablespoons 85g unsalted butter softened to room temperature
34 cup 150g granulated sugar
1 Tablespoon lemon zest
2 large eggs at room temperature
12 cup 120g plain Greek yogurt or sour cream at room temperature
1 and 12 teaspoons pure vanilla extract
3 Tablespoons 45ml milk
3 Tablespoons 45ml fresh lemon juice
1 and 12 cups 210g fresh or frozen blueberries
Crumb Topping
13 cup 41g allpurpose flour spooned leveled
2 Tablespoons 25g packed light or dark brown sugar
1 teaspoon lemon zest
2 Tablespoons 28g unsalted butter melted
Instructions
Preheat oven to 425F 218C. Spray a 12count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Make the muffins Whisk the flour baking soda baking powder and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter and sugar together on high speed until smooth and creamy about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs yogurt and vanilla and beat for 1 minute then turn up to