Blueberry Cheesecake Muffins

Preheat oven to 400°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.

To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.

To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1–2 minutes. Set aside.

In a medium bowl, stir muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.

Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full. Sprinkle prepared streusel over the tops of each muffin tin.

Bake 24–28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely. Enjoy!