Preheat the oven to 425 degrees.

For the crumb topping, add the melted butter. Stir in both sugars until smooth. Add the flour and the cinnamon and combine with a fork until a thick crumb forms, set aside.

For the batter, in a medium bowl add the butter and sugars. Beat until smooth. Add the eggs, yogurt or sour cream, and milk, stir well to combine. Add the vanilla stir to combine. In a separate bowl whisk the flour, baking soda and powder, and salt together. Add the dry ingredient to the wet ingredients and stir until just combined, don’t over mix. Add the blueberries and fold to combine.

Add the batter to 12 muffin cups that have been greased well (don’t use a paper liner). Evenly top each muffin with the crumb topping.

Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, lower the oven temperature to 350 degrees and bake for an additional 23-28 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for 10 or so minutes and then remove from the pan and let them cool slightly on a wire rack. Serve warm or at room temperature.