Step 1

Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In another bowl, whisk together the melted butter and the sugar. Once combined, whisk in the eggs, then the yogurt, vanilla, and almond extract.

Step 4

Add the dry ingredients to the wet ingredients and stir together until mostly combined, then add the 1 1/2 cups of blueberries. Continue to stir just until combined.

Step 5

Divide the batter evenly between the prepared muffin cups.

Step 6

To make the topping, combine the flour, sugar, melted butter, and cinnamon. Use a fork to break it up into clumps, making sure it is completely mixed.

Step 7

Take the remaining cup of blueberries and divide the evenly among the muffin cups, topping the batter with the blueberries. Add an equal amount of the crumb topping on each muffins, on top of the blueberries.

Step 8

Bake the muffins until a tester inserted in the middle comes out mostly clean, 20-25 minutes for standard muffins and 30-35 minutes for muffins in tulip liners.

Step 9

Let the muffins cool before serving.