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In a large bowl whisk together your sugar, eggs, vegetable oil, yogurt, orange juice and vanilla.
Then add your flour, baking soda, baking powder, salt, and cardamom.
Once everything is combined add your blueberries.
Line your muffin tin with muffin liners.
Scoop your batter into your tins leaving about ¼ inch of space at the top of each liner.
Be careful not to fill completely to the top or they will overflow.
Pre-heat oven to 425 degrees F.
In a small bowl combine your flour, oats, brown sugar, cinnamon and melted butter.
Sprinkle a little topping on to each muffin.
Bake muffins at 425 for 5 minutes.
Then reduce the temperature of the oven to 350 and continue to bake for 15 minutes or until the centers come out dry.