Streusel Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
¼ tsp salt
¼ cup unsalted butter, melted
1 cup all-purpose flour
¼ tsp salt
1 teaspoon baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large egg
½ teaspoon of vanilla
½ cup Greek yogurt
1 ½ cups fresh blueberries (half goes in the batter and the other half for garnish)
1 tablespoon flour for mixing the blueberries
Cream Cheese Filling:
6 oz. cream cheese at room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon cornstarch
¾ cup powdered sugar
1 ½ – 2 ½ teaspoons of milk or cream
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Preheat the oven to 425 F, line the cupcake tin with paper liners and set aside. This recipe makes 9-10 muffins.
Divide blueberries in half. Mix ¾ cup blueberries with 1 tablespoon flour. Reserve ¾ cup remaining blueberries for garnish. Set them aside.
To make breadcrumbs, combine flour, sugar and salt. Add the melted butter and whisk with a fork until coarse crumbs form. Put aside.
To make muffins in a large bowl, combine flour, baking powder and salt and set aside.
In a medium bowl, whisk together egg and granulated sugar until combined. Whisk together yogurt, oil and vanilla extract.
Add the dry ingredients to the wet ingredients and mix everything by hand.
Finally, using a rubber spatula, stir in the blueberries (3/4 cup blueberries mixed with 1 tablespoon flour). Reserve ¾ cup blueberries for garnish.
To make the cream cheese filling, stir together softened cream cheese, sugar, cornstarch and vanilla just to combine.
To assemble the muffins, add about 1 ½ tablespoons of muffin mix to each cup. Using a spoon, spread the mixture down the side of the paper liners to make the small bump in the center.
Drop 1 not-quite-full tablespoon of cream cheese mixture into the center of each muffin. fill each cup about 2/3 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 down to stick to the muffin batter.
Place in preheated oven and reduce temperature to 350 F. Bake 22-25 minutes, or until tops are golden brown and center is set.
Let cool 5-10 minutes in pan, then transfer muffins to wire rack to cool completely.
Meanwhile, prepare the frosting. Mix the powdered sugar with the milk or cream. Start with 1 teaspoon of liquid and gradually add more until the desired consistency is reached. Drizzle over muffins and serve.