Instructions:

1. Preheat the oven to 425°F and line a cupcake pan with paper liners. This recipe yields 9-10 muffins.
2. Toss 3/4 cup of blueberries with 1 tablespoon flour and set aside. Reserve the remaining 3/4 cup of blueberries for topping.
3. To make the crumb topping, stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
4. In a large bowl, combine flour, baking powder, and salt for the muffin batter.
5. In a separate medium bowl, whisk together egg and granulated sugar. Add yogurt, oil, and vanilla extract, and mix well.
6. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the flour-coated blueberries.
7. For the cream cheese filling, mix softened cream cheese, granulated sugar, corn starch, and vanilla extract until combined.
8. To assemble the muffins, add muffin mixture to each cup, then create a small dent in the center. Drop a spoonful of cream cheese mixture into each dent, then top with remaining blueberries and streusel crumbs.
9. Bake in the preheated oven at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for 17-20 minutes, or until golden brown and set.
10. Cool the muffins in the pan for 5-10 minutes, then transfer to a rack to cool completely.
11. Prepare the glaze by stirring powdered sugar with milk or cream until desired consistency is reached. Drizzle over cooled muffins before serving.

Enjoy these delectable Blueberry Cream Cheese Muffins with Streusel Crumb Topping as a delightful breakfast or sweet treat any time of day!