Grease the muffin holes with melted butter/oil and keep aside.

Strain excess whey from homemade yogurt.

Mix the flour, cinnamon powder/spice mix powder, baking powder, salt and baking soda in a mixing bowl and keep aside.

Coat the blueberries with dry flour and keep aside (check notes if using frozen berries).

In another mixing bowl add the melted butter (make sure its not hot before adding yogurt).

Also if using raw cane sugar/turbinado sugar (or lumpy jaggery/ brown sugar) do mix with melted hot butter to dissolve.

Then add curd (reserve a tbsp), condensed milk or milk (reserve 2 tbsp), mix all together.

Now the liquid mixture should be thick do add powdered jaggery or brown sugar and mix a lump free batter.

Add the flour mixture in batches to the liquid mixture.

I use hand whisk mostly for preparing muffins and make a thick batter.

You may need few teaspoons of reserved milk or curd to bring to right consistency which varies because of the quality of the flour you use.

Finally add flour coated blue berries and gently fold in the mixture.

Add even quantity muffin batter in each muffin holes.

Top them with already prepared crumble mixture or the topping you desire.

In preheated oven bake at 400 F for 12- 15 minutes or sides turn brown.

Cool in the wire rack for 10 minutes and remove each muffin gently from the muffin pan.