Lemon Blueberry Muffins

high speed until the mixture is combined and mostly creamy. Its ok if it appears somewhat curdled. Scrape down the sides and bottom of the bowl as needed.
With the mixer running on low speed add the dry ingredients milk and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid overmixing. Batter is thick and fluffy.
Spoon the batter into prepared muffin cups filling them all the way to the top.
Make the crumb topping In a small bowl use a fork to mix all of the crumb topping ingredients together.
Spoon topping evenly on top of each filled muffin cup gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425F then keeping the muffins in the oven reduce the oven temperature to 350F 177C. Bake for an additional 1819 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 2324 minutes give or take.
Allow the muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to continue cooling. Enjoy warm or at room temperature.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.