Preheat oven to 375℉
To make the muffin batter, using a mixer cream together the sugar and butter — then add in the vanilla and eggs
In a separate bowl, combine flour, cinnamon, baking powder and salt.
In the mixer, slowly add in the flour and milk, switching off between the two, until all the ingredients are combined.
Fold in the blueberries — try not to squish them!
In a separate bowl, for the streusel topping, combine the sugars, flour and cinnamon. Cube the butter, and using your hands “pinch” to combine all ingredients.
Once the muffins are scooped out into a muffin tin, add a thick layer of streusel topping to each.
Put in the oven and bake for 25 minutes.
While they are baking, combine the powdered sugar, 3 tablespoon milk, vanilla extract, and lemon juice to make a glaze. Add an additional teaspoon or two of milk for a thinner consistency.
Once the muffins are out of the oven and cooled, drizzle the glaze on top.