Blueberry Cheesecake Muffins
Preheat oven to 400°F. Line cupcake pan with muffin liners.
For Muffins: In medium bowl, stir together muffin mix, water, oil and eggs until blended. Drain and rinse blueberries. Gently fold into batter. Spoon 2 tablespoons of batter into paper-lined or greased muffin pan. In a separate bowl, whisk cream cheese, 1/4 cup sugar and vanilla until smooth. Spoon 1 rounded teaspoon of cheesecake mixture onto the muffin batter. Top with another 2 tablespoons of muffin batter. Using a toothpick, gently swirl cheesecake and muffin batter together once in each muffin liner.
For Streusel Topping: In small bowl, stir together flour and 1/4 cup sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake 20-24 minutes or until toothpick inserted into center is clean.