Preheat your oven to 400°F (200°C).

Grease your muffin tin or line it with paper liners.

In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

In another bowl, mix Greek yogurt, granulated sugar, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the blueberries.

For the streusel topping, mix flour, brown sugar, and softened butter until crumbly.

Scoop the muffin batter into the prepared muffin tins about two-thirds full, sprinkle streusel topping evenly over each muffin.

Bake for 15-20 minutes until a toothpick comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring to wire rack.