Tender blueberry muffins with a buttery crumble topping and a surprise creamy cheesecake center, perfect for breakfast, brunch, or dessert.

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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together oil, milk, egg, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries.
In a small bowl, beat cream cheese, sugar, and vanilla until smooth for the cheesecake filling.
For the crumble topping, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Spoon 1 tablespoon muffin batter into each liner, add 1 teaspoon cheesecake filling, then top with more batter until 3/4 full. Sprinkle with crumble topping.
Bake for 18–22 minutes or until a toothpick inserted into the muffin (avoiding cheesecake center) comes out clean.
Cool slightly before serving warm or at room temperature.

Frozen blueberries can be used; do not thaw before adding to batter to prevent streaking.
Ensure cream cheese is softened for a smooth filling.
Store muffins in an airtight container in the refrigerator for up to 4 days.