Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until well combined and slightly pale, about 1 minute. Add the melted butter, Greek yogurt, lemon juice, lemon zest, vanilla extract, and lemon emulsion. Whisk until smooth and fully incorporated.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix— small lumps are okay.

Fold in Blueberries: Gently fold in the 1 cup (150g) of blueberries, ensuring they’re evenly distributed throughout the batter. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking and minimize color bleeding.

Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top For a bakery-style look, slightly overfill them to create taller muffins. If desired, sprinkle the tops with coarse sugar for a crunchy finish.

Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (no wet batter). The tops should be golden.

Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.