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. Divide the blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve the remaining ¾ cup of blueberries for topping. Set them aside.
3. 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.
4. To make the muffins, in a bowl, stir together flour, baking powder, and salt, and set aside.
5. In a large bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
6. Add dry ingredients to wet ingredients and mix everything together by hand.
7. Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
8. To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine.
9. To assemble the muffins, add about 1 ½ Tablespoons of muffin mixture to each cup. Using a spoon, 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 2/3 to ¾ full.
10. 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.
11. 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.
12. Cool 5-10 minutes in the pan, then transfer the muffins to a rack to cool completely.
13. 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 is reached. Drizzle over muffins and serve.