Blueberry Orange Crumble Muffins

Preheat oven to 350 degrees F and prepare a muffin pan with nonstick spray and sprinkle each muffin tin with a dusting of flour
In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside
Using an electric mixer with a paddle attachment, cream together the butter and light brown sugar until smooth and creamy
Add the eggs and greek yogurt to the butter mixture and mix until fully combined (scrape down the sides in between mixing)
Alternate adding the flour mixture and the milk to the creamed butter and continue mixing just until ingredients are combined (do not over mix)
Remove the bowl from the mixer and gently fold the blueberries into the muffin batter
Scoop the muffin batter into the prepare muffin pan to fill ¾ full

In a medium bowl combine the flour, light brown sugar and orange zest; mix to combine
Add the melted butter and vanilla extracted into the flour mixture and mix until combined and becomes crumbly
Sprinkle the orange crumble topping over each muffin
Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean
Remove the muffins from the oven and allow them to cool completely before removing them from the pan