Begin by mixing all the dry ingredients in a bowl. Combine 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt, then whisk them together. Set aside about 1 tbsp of this flour mixture to coat the blueberries later.

In a separate large bowl, crack 3 eggs and whisk them on high speed with an electric mixer until they turn pale and fluffy, which should take a few minutes.

Gradually add in 1 cup of granulated sugar while continuing to beat the eggs for an additional 3 minutes to ensure they remain fluffy.

Next, mix in 1 tsp of vanilla extract and 1 tbsp of lemon juice. Continue beating on high speed as you slowly pour in ¾ cup of heavy cream.

Now, start incorporating the dry ingredients into the wet mixture. Add about ⅓ of the dry ingredients at a time, mixing well in between each addition.

Once all the dry ingredients are fully combined, mix in 4 tbsp of unsalted melted butter.

Gently fold in the blueberries that you previously coated with the reserved flour mixture using a spatula.

Prepare your muffin tin by lining it with cupcake liners. Use a large cookie scoop to portion out the batter into the liners.

For the streusel topping, combine 1 tbsp of cold cubed unsalted butter, 2.5 - 3.0 tbsp of all-purpose flour, a pinch of salt, 1 tsp of cinnamon, and 3 tbsp of brown sugar in a small bowl. Use a fork to mash everything together until it forms a crumbly texture.

Sprinkle the streusel topping over the muffin batter in the tin, then bake in a preheated oven at 350 degrees Fahrenheit for about 35 minutes.