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Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
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To make the topping
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In a small bowl mix together cinnamon, flour, sugar, and melted butter. Set aside.
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To make the muffins
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Mix flour, baking powder, and salt in a large bowl.
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In a separate bowl whisk together sugar and eggs. Add the cream cheese, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
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Fold the wet ingredients into the dry ones, mix well.
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Fold in 3/4 cup blueberries, mix just until incorporated into the batter.
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Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with the topping.
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Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
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Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.