Blueberry Cheesecake Streusel Muffins

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.