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1
Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
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2
Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
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3
Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
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4
Stir the wet and dry ingredients together just until combined, about 20 strokes.
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5
Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
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6
Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
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7
To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
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8
Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
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9
Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.
