Preheat oven to 400 F degrees and line muffin pan with paper liners.

To make the crumb topping, whisk together flour, sugar, and cinnamon, then add melted butter and stir until crumbly.

In a large bowl, combine flour, baking powder, and salt.

In a medium bowl, rub 2/3 cup granulated sugar and lemon zest together. Add eggs and whisk, then add yogurt, oil, lemon juice, and vanilla.

Fold wet ingredients into dry ingredients, then gently incorporate the blueberries.

Spoon batter into muffin tins, filling 2/3 of each cup. Top with blueberries and crumb topping.

Bake at 400 F for 5 minutes, then reduce temperature to 375 F and bake for 13–15 minutes or until a toothpick comes out clean.

Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.