Step 1

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.

Step 2

To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.

Step 3

To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.

Step 4

In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)

Step 5

Fold wet ingredients into dry ingredients and mix everything together by hand.

Step 6

In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.

Step 7

Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.

Step 8

Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

Step 9

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.