Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt, then whisk it together.

Reserve about 1 tbsp of the flour mixture and mix it with 1 ½ cups of blueberries. Then set it aside.

Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.

Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.

Now add 1 tsp vanilla extract and 1 tbsp lemon juice.

Beat the eggs on high speed again and this time slowly add in ¾ cup heavy cream.

Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about ⅓ of the dry ingredients at a time with mixing in between.

Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.

Now add the blueberries to the blueberry muffin batter.

Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.

Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar in a small bowl.

Mash it all together using a fork until all the ingredients are well combined and have a crumbly dry texture to them.

Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.