Preheat oven to 400°F. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.
In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda.
In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, vanilla and lemon extract until smooth.
Slowly stir wet ingredients into dry ingredients until thoroughly combined.
Carefully fold in fresh blueberries and lemon zest.
Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full.
In a small mixing bowl combine sugar, flour, salt, ground cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.
Sprinkle cinnamon crumble topping on top of muffin batter.
Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes.
In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and lemon extract until smooth. Cover bowl and set to the side.
Using a spoon, drizzle lemon glaze over the top of each muffin once cooled.
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