Pre heatoven 425°F. Line a 12-cavity muffin pan with muffin liners (or spray with a non-stick spray). Set aside.
Add flour, Salt, baking soda and baking powder in a large bowl and combine them.
Addbrown sugar, granulated sugar and butter in another bowl. Use a standmixer to cream the butter and sugars on high-speed until smooth.
Turn the mixer speed to medium and then mix in the eggs until combined. Add in yogurt, vanilla extract and beat again until combined.
Turn the mixer to low speed and then pour in the milk. Add dry ingredients into the wet ingredients. Mix until all combined, then turn off the mixer and fold in the blueberries. Your batter will be thick.
Pour the batter into the prepared muffin tin (make sure it's filled to the top) andtop with extra granulated sugar. (Alternate option-if you want you can add thestreusel topping, mix all of the cinnamon streusel ingredients together andtop each muffin batter with the streusel mix).
Bake the muffins for 4-6 minutes at 425°F and then turn temperature down to 350°F. Continue to bake for another 20-22 minutes, or until a toothpick inserted inthe center comes out clean.
Take the muffin tin out from the oven, but keep blueberry muffins in the tin for another 5-7 minutes, then transfer to a wire rack to finish cooling.
Store the muffins in an airtight container atroom temperature for 2-3 days or in the refrigerator for up to 1 week.You now have a delicious recipe for homemadeblueberry muffins that taste just like Dunkin Donuts' muffins. Enjoy yourfreshly baked muffins for breakfast, as a snack, or any time of day.