lemon blueberry muffins

set aside ~2 lemons' worth of lemon zest

combine 1/3 cup flour, 1/3 cup sugar, and 1 teaspoon lemon zest into a bowl

add in 3 tablespoon semi-melted butter and combine with a fork until it becomes crumbly

refrigerate

combine 2 cup all-purpose flour, 2 teaspoon baking powder, and 1/16 teaspoon salt into the stand mixer with a wire whip attachment

mix in 1/2 cup melted butter and 1 cup sugar until nicely combined

mix in 1/2 cup plain yogurt and 2 eggs

make 1/4 cup "buttermilk" by mixing 1/4 cup milk with 3/4 teaspoon lemon juice in a cup and letting it sit for 5+ minutes

mix in the rest of the lemon zest, 1 teaspoon lemon juice, ~2 teaspoon vanilla extract, and the "buttermilk"

gently add ~1 cup blueberries

preheat the oven to 370°f

evenly transfer and distribute the muffin batter mixture to a muffin tin lined with cupcake wrappers

• there should be enough for ~15 muffins

top with the streusel from the fridge

bake for ~27 minutes or until lightly golden brown