Preheat your Oven to 400°F. Line a standard 12 cups Muffin Tin with paper liners or grease each cup well with ½ cup unsalted butter melted and slightly cooled or Cooking Spray. If using frozen 1 ½ cups fresh or frozen blueberries do not thaw if frozen; toss 1 tbsp flour to coat, toss them with 1 tablespoon of 2 cups all-purpose flour spooned and leveled in a small Mixing Bowl and set aside — this helps prevent them from sinking and bleeding into the batter.

In a large Mixing Bowl, whisk together the 2 cups all-purpose flour spooned and leveled, 2 tsp baking powder, ½ tsp fine sea salt, and ¾ cup granulated sugar until evenly combined.

In a separate medium Mixing Bowl, whisk together the melted ½ cup unsalted butter melted and slightly cooled, 2 large eggs room temperature, ½ cup whole milk room temperature, ¼ cup plain whole-milk yogurt or sour cream, 1 ½ tsp vanilla extract, and 1 tsp lemon zest from about 1 medium lemon until smooth and fully combined.

Pour the wet ingredients into the dry ingredients and fold gently with a Spatula until just combined — a few streaks of 2 cups all-purpose flour spooned and leveled are fine. Do not overmix or the muffins will be dense and tough. Fold in the 1 ½ cups fresh or frozen blueberries do not thaw if frozen; toss 1 tbsp flour to coat with 2–3 gentle strokes.

Divide the batter evenly among the 12 Muffin Tin cups, filling each about ¾ full. Sprinkle the tops generously with ¾ cup granulated sugar for a bakery-style crunchy crust.

Bake at 400°F for 20–22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes, then transfer to a Wire Rack to cool completely.