Make the Streusel Topping by mixing ¼ cup of flour, ¼ cup of light brown sugar, and a pinch of salt with 2 tablespoons of melted unsalted butter until resembling coarse crumbs.

Prepare the Cream Cheese Filling by mixing 4 ounces of softened cream cheese, 2 tablespoons of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of vanilla extract until smooth.

Mix Dry Ingredients by whisking together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

Combine Wet Ingredients by whisking together 1 large egg and ½ cup of granulated sugar, then adding ¾ cup of Greek yogurt, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract.

Combine Mixtures by gently folding wet ingredients into dry ingredients, then fold in 1 cup of fresh or frozen berries.

Assemble Muffins by filling a lined muffin tin about two-thirds full, creating an indentation for the cream cheese filling, and adding about 1 tablespoon of the cream cheese mixture into each.

Add Topping by sprinkling the prepared streusel topping over each muffin.

Bake at 350°F (175°C) for 30-35 minutes, or until brown and a toothpick comes out clean.

Cool & Glaze by letting them cool for 5-10 minutes before transferring to a wire rack and drizzling with a glaze of powdered sugar mixed with a little milk.