3 cups all-purpose flour
1 1/2 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/3 C plain goat's milk yogurt
2 tsp vanilla
2 cup fresh or frozen blueberries
2/3 cup brown sugar
1/4 cup all-purpose flour
3 TBS butter, cubed
1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Spray muffin pan with Pam or other non-stick spray or line with muffin liners.
Combine flour, sugar, salt and baking powder in large bowl. In a 2 cup measuring cup, place vegetable oil, eggs, vanilla, and enough milk (just over 2/3 cups) to fill to the 2 cup mark. Mix this with flour mixture. Fold in blueberries. (Note: The batter is extremely thick.) Fill muffin cups right to the top for oversized muffins.
To make the crumb topping: mix together 2/3 cup brown sugar, 1/4 cup flour, 3 Tbs butter, and 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.