Heat the oven to 425 degrees Fahrenheit and put paper liners in a cupcake pan. This recipe makes 9-10 muffins.

Split the blueberries in half. Mix ¾ cup of blueberries with 1 tablespoon of flour. Keep the remaining ¾ cup of blueberries aside for later.

For the crumb topping, mix flour, sugar, and salt. Add melted butter and stir with a fork until it forms coarse crumbs. Set this mixture aside.

In a big bowl, mix flour, baking powder, and salt for the muffins and set it aside.

In a medium bowl, mix together the egg and sugar. Then, add yogurt, oil, and vanilla extract.

Combine the dry ingredients with the wet ingredients and mix everything by hand.

Gently fold in the blueberries (¾ cup tossed with 1 tbsp flour) using a rubber spatula. Keep aside ¾ cup of blueberries for topping.

For the cream cheese filling, mix softened cream cheese, sugar, cornstarch, and vanilla until combined.

To assemble the muffins, add about 1 ½ tbsp of muffin mixture to each cup. Use a spoon to spread the mixture up the sides of the paper liners, creating a small dent in the center. Place not quite a full tbsp of cream cheese mixture in the center of each muffin, filling each cup about 2/3 to ¾ full.

Top each muffin with a few blueberries, then generously add streusel crumbs. Add a few more blueberries on top and gently press the crumbs onto the muffin batter.

Preheat the oven and then reduce the temperature to 350 F. Bake for 22-25 minutes until the tops are golden brown and the center is set.

Let the muffins cool for 5-10 minutes in the pan, then transfer them to a rack to cool completely.

While they cool, prepare the glaze by stirring powdered sugar with milk or cream. Start with 1 tsp of liquid and gradually add more until you reach the desired consistency.

Drizzle the glaze over the muffins and serve.