Preheat oven to 350°F. Lightly grease a 12-count mini cheesecake pan or mini muffin tin with non-stick cooking spray. Set aside.
To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add yogurt and milk. Beat until combined.
Add in eggs, one at a time, followed by vanilla extract. Beat until combined. Slowly add in flour mixture and stir until just combined. Gently fold in blueberries.