Preheat oven to 400 degrees.
In a large bowl, combine flour, baking powder, salt and baking soda.
In separate bowl, combine yogurt, milk, 1/3 cup brown sugar, canola oil and egg, stirring well.
Add wet to dry ingredients, stirring until just blended. Batter will be thick.
Gently fold in blueberries.
Spoon batter into muffin pan, dividing equally among 12 cups.
In a small bowl, mix together ¼ cup of flour, 2 tablespoons of brown sugar and 2 tablespoons of butter until crumbly.
Sprinkle topping onto batter in muffin cups.
Bake 12 to 15 minutes, until lightly browned and cooked through.