In a mixing bowl, combine ¼ cup all-purpose flour, ¼ cup granulated sugar, and a pinch of salt. Pour in 2 tablespoons of melted unsalted butter, then stir until the mixture resembles coarse crumbs.

In a separate bowl, blend together 8 ounces of softened cream cheese, ¼ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Mix on medium speed until smooth.

Preheat your oven to 350°F (175°C) and line a muffin tin. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. In another bowl, whisk together 1 large egg, ½ cup light brown sugar, ½ cup Greek yogurt, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract. Combine the wet and dry ingredients, folding in berries.

Spoon muffin batter into each cup halfway, add a dollop of cream cheese filling, then cover with more batter.

Sprinkle streusel topping over each muffin, pressing down lightly.

Bake for 30-35 minutes, until tops are golden and a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.