Zach's Blueberry Buttermilk Muffins with Streusel Topping

So I got up this morning with the intent to make these blueberry muffins.  You know that all Mormon housewives get up before dawn to make their co-workers delicious treats.  Conveniently, blueberries were on sale this week so I got a few.  I also bought some rice milk for my friend and co-worker who is a bit lactose-intolerant.  The recipe calls for buttermilk so I made it from the rice milk using 1 tbsp lemon juice and a sliver of a stick of butter.  Online sources claimed that rice milk is not a good source for making buttermilk because it doesn't have enough fat in it (that's why I added the butter) but I beg to differ.  The muffins were scrumptious and lemony and blueberry-y.

The muffin tin was so full I was afraid of spillage but, luckily, that didn't happen.

See how full they are?  That's all streusel.  Yummy.  

Here is the after baking picture.  It looks like the blueberries turned red but I think that may be a reaction to the lemon.  Maybe blueberries are allergic to lemons?  Do you notice my infamous egg pan in the background?