The BEST blueberry muffins around, you're going to love these moist and delicious Blueberry Streusel Muffins with a crunchy brown sugar oatmeal topping.
Preheat oven to 375 degrees. Coat a muffin pan with liners or nonstick cooking spray; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In large bowl, use a handheld mixer to mix together the eggs, sugar, yogurt, butter, and vanilla. Stir in the dry ingredients. In a separate small bowl, toss 1 ½ cups of blueberries with the 1 tablespoon of flour then fold into the muffin mixture.
Use a muffin scoop to divide the batter evenly into the 18 muffin liners. Divide the remaining blueberries onto the tops of the muffins, pressing gently to adhere.
Mix together the Streusel topping ingredients in a small bowl. Sprinkle on top of the muffins pressing down gently if needed.
Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean. Let muffins sit for 5 minutes before carefully removing to a wire rack to cool completely.
Notes
Make ahead! Whip up a batch of these Blueberry Streusel Muffins and store in an airtight container in the refrigerator for up to a week or freezer for up to 2 months.