1. Preheat oven to 375F. Line a 12-count muffin tin with cupcake liners, or you may make your own liners. Cut 5 inch x 5 inch parchment paper squares. Place the center of the square on bottom of glass, and using hands, firmly press parchment paper against sides of glass. Place the muffin liners in muffin tin. If they don’t stick down into the wells, don’t worry, the muffin batter will hold them down into the tin.

2. In a medium bowl, add blueberries, melted butter, flour, sugar and cinnamon. Toss to combine. Set aside.

3. In a large mixing bowl, whisk together butter, sugars, eggs, vanilla extract, yogurt and milk until combined. Add in the flour, baking soda, baking powder, salt and cinnamon and mix just until combined. Fold in 1 ½ cups of the blueberries.

4. Make the crumble topping. In a small bowl, add ingredients for crumble. Using a fork, press the butter into the dry ingredients, until pea sized morsels are formed.

5. Make the cream cheese filling. In the bowl of your stand mixer fitted with the paddle attachment, or a medium bowl using a handheld mixer, beat the cream cheese and powdered sugar until smooth and creamy.

6. Evenly divide half the muffin batter into prepared muffin tin/liners. Evenly divide cream cheese mixture over top of the muffin batter. Top muffins with remaining batter. Evenly divide remaining 1 cup blueberries over top of the muffins. Top with crumble topping.

7. Bake in oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Enjoy!