Instructions
This recipe makes 9-10 muffins.
- Preheat the oven to 425 F, line cupcake pan with paper liners and set aside.
- Divide blueberries in half.
- Toss ¾ cup of blueberries with 1 Tablespoon flour.
- Reserve the remaining ¾ cup of blueberries for topping.
- Set them aside.
- 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.
- To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl, whisk together egg and granulated sugar until combined.
- Whisk in yogurt, oil, and vanilla extract.
- Add dry ingredients to wet ingredients and mix everything by hand.
- Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
- To make the cream cheese filling, mix softened cream cheese, sugar, cornstarch, and vanilla just to combine.
- 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.
- 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.
- Place in preheated oven and reduce the temperature to 350 F.
- Bake for 22-25 minutes, or until the tops are golden brown and the center has set.
- Cool for 5-10 minutes in the pan, then transfer the muffins to a rack to cool completely.
- 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.