Make the Streusel topping. This streusel uses both granulated sugar and brown sugar. It's the perfect amount of sweetness when cut in with cold butter, flour, and cinnamon. Add cubed cold butter and other ingredients to a small bowl. You can use two forks, a pastry cutter, or a food processor to cut in the butter with the dry ingredients. Just make sure your butter is nice and cold and cut it in until its about pea-sized. Stick the streusel in the fridge to stay cold while you make the muffin batter.

In a large bowl or in the bowl of a stand mixer, cream together the softened butter and sugar.

Add in eggs, vanilla, and milk. Mix well on medium speed for about 90 seconds. There will still be lumps, and that is ok.

Add both lemon juice and baking soda but do not mix again.

​Add flour, baking powder, and salt to the wet ingredients and mix well. Medium speed for about 2 minutes should have this all incorporated and mostly smooth. The batter will be very thick. Make sure to scrape down the bottom of the bowl so that all ingredients are mixed well.

Add berries and use a large spoon or spatula to fold them in. Take care to not squish all of the soft berries.

Prepare your muffin pan. Spray each muffin cup with nonstick cooking spray or line each cup with muffin papers.

Use a large cookie scoop or ice cream scoop (about ¼ cup) to fill each muffin cup nearly to the top.

Sprinkle 1 tablespoon Streusel topping.

Place muffins in the oven and close the door. Immediately turn the oven down to 325* and set your timer for 28 minutes.

Check the muffins after 28 minutes. If you touch the top it should feel firm and not wet. They will be a light brown on the edges and spring up to hold the shape. Bake for 2-3 minutes more if they still feel wet or not firm.

Remove muffins from the oven and let them cool in the pan for 5 minutes before removing them to finish cooling on a wire rack.