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Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cake cases.
Make the topping. Put 40g plain flour, 25g light brown soft sugar, ½ teaspoon ground cinnamon, and 25g salted butter in a small bowl. Rub together using the tips of your fingers to a crumbly mix and set aside.
Put 250g self raising flour, 1 teaspoon bicarbonate of soda, 1 teaspoon baking powder and 1 teaspoon cinnamon in a large bowl. In a separate bowl, whisk 100g melted butter, 125g maple syrup, 1 teaspoon vanilla extract, 150ml of Greek yogurt, and 2 large eggs until just combined. Pour into the flour mixture and mix until just combined. Gently fold in 125g blueberries.
Divide the batter between the cases. Dot with more blueberries and sprinkle over the topping. Bake for 25-30 minutes or until a skewer inserted into the middle of a muffin comes out clean. They will keep for up to 4 days in an airtight container.
