Instructions

1. Preheat the oven to 425 F, line the cupcake pan with paper liners, and set aside. This recipe makes 9-10 muffins.
2. 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.
3. To make the cream cheese filling, mix softened cream cheese, sugar, corn starch and vanilla just to combine.
4. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
5. In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
6. Fold wet ingredients into dry ingredients and whisk everything together well.
7. Using a rubber spatula, fold in about ½ cup of blueberries, stir well, and finally and half of the rasperries. but stir gently or you will tint the batter in pink. Reserve remaining berries to top the muffins.
8. To assemble the muffins, add about 1 ½  Tablespoons of muffin mixture in each cup. Spread the batter to make a dent in the center and drop 1 not quite full Tablespoon of cream cheese mixture in the center of each muffin. Add a few berriess on top, filling each cup about 2/3 to ¾ full.
9. Generously top each muffin with streusel crumbs. Add a few blueberries and raspberry chunks on top and gently press the crumbs to stick to the muffin batter.
10. Place in preheated oven and REDUCE THE TEMPERATURE TO 350 F. Bake 30-35 minutes, or until the tops are golden brown and the center has set.
11. Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
12. Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until the desired consistency has been reached. Drizzle over muffins and serve.