Preheat Oven to 425 degrees F. Line a muffin tin with muffin liners. You can use a standard size muffin tin or a jumbo muffin tin.
Add 1 tablespoon of flour to the blueberries and set it aside.
Cream together eggs, sugar, buttermilk, oil, lemon zest, and vanilla. Mix until all combined.
Now add sifted flour, baking soda, baking powder, and salt, mix until all combined.
Add the blueberries and fold the mixture gently.
Spoon the batter into the muffin liners, filling them all the way to the top. (You can fill up to 12 standard-size muffins or make 6-8 jumbo-size muffins.)
Streusel topping: In a small bowl, whisk together flour, sugar and oil. Mix until the mixture has a sandy texture.
Sprinkle the muffins with the streusel topping.
Bake at 425 degrees F for 5 minutes. Keep the muffins in the oven. Reduce the oven temperature to 350 degrees F and bake for additional 20-25 minutes or until a toothpick inserted comes out clean. Broil on high until golden.
Cool muffins for 10 minutes in the pan before transferring them to a cooling rack.
Video
Notes
You can store muffins in an airtight container for up to 4 days. Freeze muffins for up to two months.
Nutrition: Please note that the nutrition label provided is an estimate only.