In a small bowl, combine the flour, melted butter, and sugar until crumbly. Refrigerate the crumble while you prepare the remaining components.
In a small saucepan, cook the blueberries, sugar, and water over medium heat for about 5 minutes. Blend until smooth, let the blueberry syrup cool completely, and set aside.
In a large mixing bowl, add the melted butter.
Add the granulated sugar and whisk until combined.
Add the eggs and whisk until smooth.
Add the heavy cream and whisk until fully incorporated.
Stir in the lemon zest until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Add the dry ingredients to the wet ingredients.
Add the vanilla yogurt and mix until a smooth batter forms.
Toss the fresh blueberries with a small amount of all-purpose flour until lightly coated.
Gently fold the coated blueberries into the batter.
Divide the batter evenly among the paper-lined muffin cups.
Add about 1 teaspoon of the blueberry syrup to the center of each muffin.
Spoon a small amount of the chilled crumble over each muffin.
Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fill the center of each cooled muffin with the cheesecake filling.
The Blueberry Cheesecake Muffins are ready to serve. Enjoy!
