Preheat oven to 425 F. Prepare muffin tin with cupcake liners.

Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.

In the bowl of an electric mixer combine eggs and sugar and mix until smooth. Add olive oil and mix on medium speed for 2 more minutes.

Add yogurt, lemon juice and vanilla. Stir until smooth.

In a separate bowl whisk together the dry ingredients - flour, salt, baking soda and baking powder and add them to the mixture. Using a minimal amount of stokes fold everything together.

Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.

Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.

Bake at 425 F for 5 minutes (so muffins can rise), then reduce temperature to 350 F and bake for 20-25 more minutes.

Remove from oven and place on cooling rack to cool completely.

Store in an air tight container at room temperature (or refrigerate) for 3 days.