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These muffins are loaded with blueberries which keeps them moist for a few days. I love the combination of the cheesecake filling, and the streusel topping. Perfect for breakfast or a sweet treat throughout the day.
Preheat oven to 350 F.
Streusel Crumb Topping:
3/4 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter-melted
Mix all ingredients together and set aside.
Blueberry Muffins:
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup Greek yogurt
1 1/2 cup fresh or frozen blueberries (set aside 1/2 cup for top of muffins)
1 Tablespoon flour to toss the blueberries if using frozen
Mix together flour, salt, and baking powder in small bowl. In a larger bowl combine oil, sugar, and eggs - mix together until smooth. Stir in vanilla and yogurt. Add in flour mixture and mix until everything is combined - do not over mix. Fill 12 lined muffin tins, set aside.
Cream Cheese Filling:
6 oz. cream cheese-room temperature
3 Tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon corn starch
Beat everything together until smooth. Drop 1 tablespoon in the middle of each filled muffin tin. Top with a couple blueberries.
Top each muffin with streusel topping and remaining blueberries.
Bake in preheated oven for 22-25 minutes. Allow to cool before icing.
Icing::
¾ cup powdered sugar
1 ½ –2 ½ teaspoons milk or cream
Mix together until smooth and drizzle over cooled muffins.