FOR THE CRUMB TOPPING: – 3/4 cup (90g) unbleached all-purpose flour – 1/4 cup (50g) firmly packed light brown sugar – 1/2 teaspoon ground ginger – 1/4 teaspoon salt – 1/4 cup (56g) unsalted butter, cold and cut into small cube FOR THE MUFFINS: – 2 cups (240g) all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1/2 cup (100g) firmly packed light brown sugar – 1/4 (50g) cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract – 1/2 cup (122g) plain or vanilla yogurt – about 6 to 8 ounces (170 to 226g) blueberrie