1. Preheat oven to 375F. Line a jumbo or regular muffin tin with liners, or you can make your own. To make your own cut parchment paper into 6×6 inch squares for jumbo, or 5×5 inch squares for regular size. Place the parchment paper square on the bottom of a glass, and use your hands to press the parchment paper along the sides of the glass. This helps create the shape of the muffin liner. Place in muffin tin. The liners may not stay in place until you add the muffin batter.

2. Make the blueberry filling. In a medium sized skillet, add blueberries, sugar, cinnamon and juice of lemon. Over medium heat, cook, stirring frequently, just until sugar dissolves and blueberries release their juices. Remove from heat and allow to cool.

3. Make the crumble topping.

4. Make the muffins. In a large mixing bowl, add melted butter, sugar, milk, Greek yogurt, eggs and vanilla extract. Sift in the flour, baking powder and salt. Stir just until combined.

5. Add half the muffin batter to the muffin liners. Evenly divide half the blueberry mixture on top of the batter. Evenly divide the remaining muffin batter among the muffins. Add more blueberry mixture on top, reserving 1/3 cup for filling the muffins after baking. Sprinkle the crumble topping on top.

6. Bake muffins in preheated oven for 20-28 minutes (for regular muffins, they will get done closer to 20 minutes, and the jumbo muffins may take a touch longer), or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on wire cooling rack in pan for 2 minutes, then remove from pan and set directly on wire cooling rack.

7. Make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat cream cheese, powdered sugar and vanilla extract. Place in a piping bag, or ziptop bag with one end snipped off.

8. When ready to fill center, scoop out the center, reserving the top. Place a small scoop of the blueberry mixture in the center, then pipe cream cheese filling to fill up the center. Place the reserved top on top of the cream cheese mixture. Repeat with remaining muffins. Serve and enjoy!