In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest to the mixture and stir.
Add the blueberries to the bowl of the flour mixture and gently stir with a spatula.
Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined (do not overmix).
Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
Sprinkle the streusel over the tops and press lightly so the streusel will adhere.
Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean (rotating muffin tin halfway through baking).
Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes.
Serve and enjoy!