Preheat oven to 375° Line a 12 cup muffin tin with unbleached paper liners.
In a medium bowl, combine together flour, baking powder and salt.
In an electric mixer, beat butter and sugar for about 1-2 minutes, or until the butter lightens in colour. Add eggs one at a time, scraping sides of the bowl, and beat well after each addition. Add vanilla, lemon juice and zest .
Gradually add the flour mixture, alternating with almond/coconut milk, beating at a low speed until the batter is combined. Batter should be thick.
Gently fold in blueberries with a spatula until the berries are evenly distributed. Do not overmix.
Using an ice cream scooper, scoop batter into the muffin cups until full.
Streusel: Mix together sugar, flour, cinnamon and melt butter in a small bowl. Distribute evenly over each muffin.
Bake 30 minutes, until lightly golden. Allow muffins to cool for about 5 minutes and transfer to a wire rack. Enjoy them warm or store them in the refrigerator. These muffins freeze well too.
