In large bowl, beat eggs and gradually add sugar, then oil, then vanilla while beating. Stir in Yulu yogurt.
In a separate bowl, combine flour, salt and baking soda. Add dry ingredients to wet ingredients. Gently fold in 1 1/2 cups of blueberries. Batter will be thicker and moister than typical muffin batter.
Scoop batter evenly into muffin tin. Sprinkle on crumble topping. Bake 25 minutes or until toothpick inserted in center comes out clean.