1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.

2. Make the blueberry filling. In a medium size saucepan, add blueberries, sugar, cinnamon and juice of lemon. Cook over medium heat, stirring constantly just until sugar is dissolved and blueberries begin to release their natural juices. Pour mixture into a heatproof shallow bowl, or rimmed plate.

Place in refrigerator.

Allow mixture to cool while you make the muffin batter.

3. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.

4. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.

Fold in the peaches.

5. Add half the muffin batter to the prepared muffin tin. Add half the cooled blueberry filling and some of the juices on top, then top with remaining muffin batter, then remaining blueberry filling and juice on top. Sprinkle crumble topping on top.

6. Bake the muffins. Place muffin tin on a baking sheet, just in case any of the blueberry juices spill over. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Make the cream cheese center. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, add cream cheese, powdered sugar and vanilla extract. Beat until smooth and creamy. Scoop the center of the muffins out, then pipe the filling into the center, if desired. Place scooped out center back on top. Enjoy!