Preheat oven to 400°F and line a standard muffin pan with paper liners. Set aside.

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

In a large bowl, stir together 2 cups of flour, baking powder, and salt. Set aside.

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

Gently fold the wet ingredients into the dry ingredients until combined.

In a small bowl, sprinkle 1 cup of blueberries with 1-2 tablespoons of flour. Toss them until all blueberries are coated with a thin layer of flour. Gently fold them into the batter.

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

Reduce the oven temperature to 375°F and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

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