Preheat your oven to 425°F (218°C) and line a cupcake pan with 9-10 paper liners. Next, divide the blueberries in half. In a small bowl, toss 3/4 cup of the fresh blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking in the batter, then set aside. Reserve the remaining 3/4 cup blueberries for topping later.

In a small bowl, stir together 2/3 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1/4 teaspoon salt. Pour in the 1/4 cup melted unsalted butter and whisk with a fork until coarse crumbs form. Set the crumb topping aside. I always use a fork instead of a spoon for crumbs—the texture comes out lighter and fluffier this way.

In a large bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a separate medium bowl, whisk together 1 large egg and 1/2 cup granulated sugar until well combined. Add 1/2 cup Greek yogurt, 1/4 cup vegetable oil, and 1/2 teaspoon vanilla extract, whisking until smooth. Add the dry ingredients into the wet mixture and mix gently by hand. Finally, using a rubber spatula, fold in the prepared blueberries (from Step 1).

In a medium bowl, mix together 6 oz softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla extract. Mix just until the ingredients are well combined and creamy—no need to overmix.

Add about 1 1/2 tablespoons of muffin batter (from Step 3) to each prepared liner. Use a spoon to spread the batter up the sides of the paper liners, creating a small well in the center. Drop nearly a tablespoon of the cream cheese filling (from Step 4) in the center of each muffin, filling each cup about 2/3 to 3/4 full. Add a few of the reserved blueberries (from Step 1) on top of each muffin, then generously sprinkle with crumb topping (from Step 2). Add a few more blueberries on top and gently press the crumbs so they stick to the batter.

Place the assembled muffins in the preheated oven and immediately reduce the oven temperature to 350°F (177°C). Bake for 22-25 minutes, or until the tops are golden brown and the center of the muffins is set. Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. I let them cool completely to make sure the cream cheese center sets before adding the glaze.

While the muffins are cooling, prepare the glaze by combining 3/4 cup powdered sugar with 1 1/2 to 2 1/2 teaspoons milk or cream. Start with 1 1/2 teaspoons of liquid and gradually add more until the glaze reaches a pourable consistency. Drizzle the glaze over the cooled muffins before serving.