Blueberry Streusel Muffins

0 Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
1 In a small bowl, mix together the sugars, cinnamon, and flour. Stir in melted butter until the mixture resembles damp sand. Set aside.
2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3 In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, Greek yogurt, milk, and vanilla extract, and whisk until fully combined.
4 Add the dry ingredients to the wet and gently mix until just combined. Don’t overmix! Fold in the floured blueberries.
5 Divide batter evenly between 10–12 muffin cups, filling each almost to the top (this gives you the dome!). Generously sprinkle each with streusel.
6 Bake for 20–22 minutes, or until the tops are golden and a toothpick comes out with a few moist crumbs.