1. Preheat oven to 400 degrees Fahrenheit. Spray 2 muffin tins with non stick cooking spray and set aside.

Cinnamon Crumb Topping

1. Whisk together Flour, Sugar, Cinnamon and Ginger. Cut Cold butter into cubes and then add to the bowl. Using your hands or a pastry cutter cut the butter into the flour until lumps of butter are smaller than pea size. Mixture will be loose and not clumped together which is fine! Place bowl back in the fridge to keep cool while making the muffins.

Muffins

1. In a medium bowl add flour, baking powder, cinnamon and salt and whisk together. Set aside.

2. Add butter and both sugars to a large bowl and cream together using an electric mixture for 3 minutes until mixture is well incorporated and fluffy.

3. Add both eggs, vanilla, lemon zest, lemon juice and greek yogurt to the wet ingredients and mix on medium until combined.

4. Add 2 Tbsp of the flour mixture onto the blueberries and toss so the blueberries are covered in flour.

5. Alternate adding half of the remaining flour mixture into the wet ingredients followed by half of the milk and repeating until all the wet and dry ingredients are added. It is important not to over mix the batter so don't worry about a bit of flour not incorporated.

6. Toss in the blueberries and fold them in using a spatula. Using the mixer would crush the blueberries! At this stage the batter will be very thick. I used a large cookie scoop (or an ice cream scoop would work) to drop 1 scoop into each muffin cavity.

7. Get the crumb topping out of the fridge and using the smallest cookie scoop (approx 1 tbsp) drop 1 scoop onto the top of each muffin before placing in the oven on the middle rack.

8. Bake for 18-20 minutes or until a toothpick comes out clean and remove onto a wire rack to cool in the pan for 5 minutes before removing from the pan directly onto the rack to cool completely.