Preparation

• Preheat the oven to 425 F, line cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.
• Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside.
• To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
• In a large bowl stir together flour, baking powder, and salt and set aside.
• In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
• Add dry ingredients into wet ingredients and mix everything together by hand.
• Using a rubber spatula, fold in blueberries (¾ cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
• To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
• To assemble the muffins, add about 1 ½ Tablespoon of muffin mixture to each cup. Spread the mixture up the side of paper liners to make a small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin, filling each cup about ⅔ to ¾ full.
• Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
• Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
• Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
• Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.