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Prepare your muffin tray by lining it with paper liners and heat the oven to 375 F.
Let's prepare the streusel first. Melt the butter in the pan and let it come to room temperature. Then add the rest of the streusel ingredients and mix it all well. Set that aside for later use.
Combine the dry ingredients and sift them together. In another bowl combine the soft butter with zest and sugar. Whisk it well till it becomes creamy and the sugar dissolves. Add egg, zest, lemon juice, and vanilla to it and whisk it again. Start adding dry flour mix and buttermilk alternatively starting and ending with the dry mix. Mix with a wooden spoon. Add the flour-coated blueberries to the batter and fold in gently. Using a muffin scooper, scoop batter into the liners.
Break the streusel topping with a fork. Divide into small portions as many as your muffins. Take the streusel dough pieces and roll them in a disc. Flatten the disk and put it on top of the muffin batter. Top it with a blueberry.
Bake at 375 F for 28-30 minutes on the center rack.
Once baked, take them out and glaze them if you prefer a sweeter version. Enjoy with coffee!