Preparation

• Preheat oven to 350°F. Line a muffin pan with 12 liners.
• In a large bowl, whisk together dry streusel topping ingredients. Mix in melted butter until well incorporated and large clumps form. Transfer mixture to a small rimmed baking sheet. Break up any large pieces. Set aside.
• In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, followed by vanilla. Scrape bowl as needed.
• With mixer running on low, mix in cinnamon, salt, baking powder and baking soda. Alternate additions of flour and yogurt until fully combined and batter is smooth and streak free.
• Toss blueberries in flour to lightly coat. Add flour coated blueberries to batter and stir in by hand.
• Divide mixture between prepared liners, using a large cookie scoop. Coat each scoop of batter well with streusel mixture.
• Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-4 minutes or until easy to handle, then transfer to a wire rack to cool completely.
• Whisk together powdered sugar and milk. Drizzle over cooled muffins.
• Store in an airtight container for up to several days.