1. For the Crumb Topping:  In a medium bowl, combine both sugars, cinnamon, and melted butter. Stir in the flour. The mixture will be thick and should hold together when pinched. Set aside.

2. Preheat oven to 425° F . Spray a 12-cup muffin pan with nonstick spray or use paper liners and spray the inside of it with non-stick spray. Set aside.

3.  For the Muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scraping down the sides and bottom of the bowl as needed.

4. Mix in the baking soda, baking powder, cinnamon, and salt. Once combined, mix in the flour, do not overmix. Add the milk, whisking until combined and little lumps remain. Fold in the blueberries.

5. Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way up to the top. (There may be an extra muffin mixture for a 13th muffin.) Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6. Bake for 5 minutes at 425°F, then keeping the muffins in
the oven, lower the oven temperature to 350°F and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7. For the Glaze: Whisk together all of the ingredients and drizzle over warm muffins.