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