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Heat oven to 375°F (190°C).
Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. Line 6 cups with muffin liners.
Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out ¼ cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine. Sprinkle the surface of the batter with baking powder, baking soda, and remaining ½ teaspoon salt, and whisk to thoroughly combine. Add remaining ⅔ cup (90 grams) of flour and all of the berries and stir gently.
Divide batter between six prepared muffin cups; heap it as needed. Divide reserved streusel between muffin tops and push any that lands on the muffin tin back to a nearby muffin.
Bake muffins for 25 to 30 minutes, until a toothpick inserted comes out batter-free. Let cool completely in the pan.