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1. Preheat oven to 425 F and line a 12-count muffin pan with paper cups or grease with baking spray.
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2. Prepare your crumble first. With clean hands, mix together 1/2 cup light brown sugar, 1/3 cup flour, cinnamon and butter cubes in a small bowl. Set aside.
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3. In a medium saucepan over medium heat, heat 1 cup blueberries, 1 teaspoon sugar and lemon juice until reduced to 1/4 cup. Use a fork to mash the blueberries together as it heats. When done remove pan from heat and let mixture cool 10-15 minutes.
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4. In a large bowl mix 2-1/2 cups flour, baking powder and salt together. Set aside.
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5. In a separate bowl, mix 1-1/4 cups sugar and eggs together until thick (about 1 minute).
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6. Whisk melted butter into sugar mixture, then mix in the yogurt and vanilla. Toss remaining 1 cup of frozen blueberries with 2 tablespoons flour (if using fresh blueberries, omit this step). Set blueberries aside for a moment.
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7. Pour wet mix into the dry ingredients bowl then top with the flour coated blueberries and fold together until just moist.
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8. Spoon equal parts of batter into the muffin pan and top each muffin with 1 teaspoon of the reduced blueberry mixture. Then sprinkle each muffin with crumble mixture.
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9. Bake for 17-19 minutes or until golden brown. Let them cool 10-15 minutes and enjoy!
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Adapted from Sweet Pea's Kitchen Blueberriest Muffins and Blueberry Muffins who adapted it from thebittenword.com. Original source Cook's Illustrated.
