Preheat oven to 350 degrees.

Heat topping butter in the microwave for 15-20 seconds until melted or in a pan on medium high heat.

Combine topping ingredients using a fork in a small bowl. Set aside.

Using a stand mixer with a flex edge beater, mix eggs approximately 1-2 minutes until bubbly.

Pour in sugar and oil, mix until combined.

Add vinegar, baking soda, salt and Greek yogurt. Keep batter at a lumpy consistency.

Fold in blueberries.

Fill muffin cups up approximately ½ of the way. Sprinkle the crumble evenly over the top of the muffins (you will have extra).

Bake for 20-25 minutes until a fork or toothpick comes out clean from the center of a muffin.

Let cool approximately 5-10 minutes before removing from muffin pan.