Combine the flour, brown sugar, ginger, and salt in a small bowl.

Add the butter, and mix with a pastry blender, a fork, or your hands until crumbs form. Refrigerate the topping while you make the muffin batter.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add about a third of the flour mixture, and mix until a few streaks of flour remain. Mix in about half of the yogurt. Add the remaining flour mixture in 2 portions, alternating with the remaining portion of yogurt, mixing just until combined.

Divide the batter among the prepared muffin cups, using about 3 tablespoons per cup to fill each about 3/4 full. Top each with blueberries. Sprinkle the crumb topping over the berries. (You may not use all of the topping, but use as much as you can for plenty of crumb on the muffins.)

Bake 25-30 minutes or until a pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Then transfer the muffins to a wire rack to cool completely.