Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

Rinse your fresh blueberries under cool water. Pat them dry with a paper towel. Gently toss the berries with a tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins during the baking process.

In a large mixing bowl, whisk together the Greek yogurt, eggs, almond extract, vanilla extract, vegetable oil, and whole milk until smooth. You want a creamy consistency here, as it sets the base for the muffins.

In another bowl, sift together the flour, baking powder, fine sea salt, and lemon zest. Sifting helps aerate the flour, ensuring that your muffins are light and fluffy.

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix. A few lumps are perfectly okay; they’ll bake out.

Fold the coated blueberries into the batter. I usually reserve a few to place on top for that inviting “fresh-out-of-the-oven” look.

In a small bowl, combine brown sugar, flour, ground cinnamon, and butter. Use your fingers or a fork to mix until crumbly. It should resemble wet sand.

Scoop the muffin batter into your prepared tin, filling each cup about 2/3 full. Sprinkle the crumble topping generously over each muffin. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.