Prepare the Streusel Topping: In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and a pinch of salt. Drizzle in 1/4 cup of melted unsalted butter and whisk until resembling coarse crumbs. Set aside.

Make Cream Cheese Filling: In another bowl, beat together 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of vanilla extract until smooth.

Mix Muffin Batter: In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. In a separate bowl, combine 1 large egg and 3/4 cup of light brown sugar, whisk until pale and frothy. Stir in 1 cup of Greek yogurt and 1/2 cup of vegetable oil, mix until incorporated. Fold dry ingredients into wet mixture and gently add half of the berries.

Assemble Muffins: Preheat oven to 350°F and line a muffin tin with liners. Spoon about 1½ tablespoons of batter into each cup, create a dent in the center, fill with cream cheese, then top with remaining berries and add more batter until 2/3 to 3/4 full.

Add Streusel: Sprinkle streusel topping over each muffin, pressing lightly into the batter.

Bake: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.

Cool: Remove from oven, let cool in the pan for 5-10 minutes before transferring to a wire rack.

Prepare Glaze: Mix 1 cup of powdered sugar with 2-3 tablespoons of milk until desired consistency. Drizzle over cooled muffins.