Preheat oven to 375°F.
In a small bowl, prep the crumble topping by whisking together the flour, sugars, vanilla and cinnamon. Add in the butter. Stir with a fork until it starts to become crumbly. Set aside.
In another small bowl, whisk together baking powder, salt and flour. Set aside.
In a medium bowl, whisk together butter, eggs, sugar and vanilla. Add yogurt and whisk to combine. Slowly begin to add the dry ingredients to the wet ingredients and stir to incorporate. Fold in berries.
Spoon muffin batter into a greased muffin pan and fill muffin cups about 3/4 of the way full. Sprinkle generously with crumble topping. (I mean be verrrry generous!)
Bake for about 18-20 minutes or until a toothpick comes out of a muffin clean. Allow to cool before eating. Store in an airtight container for about 2-3 days.