Starbucks Copycat Blueberry Muffins with Copycat Cheese Danish Filling

What should you bake when you crave a Starbucks blueberry muffin and a Starbucks cheese danish at the same time? This!

Based on https://www.oogio.net/starbucks_copycat_blueberry_muffins/ , cream cheese layer based on part of this recipe. 

Yields: ~14-16 muffins (standard size)

Streusel:

• 65 grams sugar
• 80 grams all-purpose flour
• 1/2 stick of unsalted butter, cold, cubed
• pinch of salt

Muffins:

• 1 stick of unsalted butter, soft (room temperature).
• 200 grams (1 cup) sugar
• a pinch of salt
• 1 tsp vanilla extract
• zest of 1/2 lemon/lime
• 2 eggs (large)
• 280 grams (2 cups) all-purpose flour
• 2 tsp baking powder
• 120 ml (1/2 cup) milk
• Fresh or frozen non-thawed blueberries - about 150 grams (between 1/3 and 1/2 pint)

Cream cheese layer:

• 1 package (227 grams / 8 ounce) cream cheese, soft (room temperature)
• 70 grams sugar
• 1/2 tsp vanilla extract
• zest of 1/2 lemon/lime

How to make:

1. Pre-prep: Take cream cheese and 1 stick of butter[*] out of the refrigerator to soften - they will need about an hour (could be more or less depending on the room temperature).
   [*] Note: this stick of butter is for the muffin mix - NOT for the streusel! For the streusel (which requires butter too), use cold butter straight out of the refrigerator. 
2. Streusel: Process all streusel ingredients in food processor until crumbs form; transfer crumbs to an air-tight container, store in refrigerator/freezer until use. 
3. Cream cheese mixture: Using a spoon or a small silicon spatula, mix together the cream cheese layer ingredients until well combined. 
4. Muffin mix:
1. Pre-heat oven to 355F.
2. Place soft butter, sugar, salt, vanilla extract and lemon zest in a mixing bowl (or a stand-mixer bowl). Using a fork/spatula (or the stand-mixer's flat beater), mix these together until well combined. 
3. Add eggs, one at a time, mixing well after adding each one until combined. 
4. In a separate bowl, mix together flour and baking powder until combined.
5. Add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour, and mix just until combined.
5. Assembly and baking:
1. Line muffin pan(s) cavities with paper liners. 
2. For each lined muffin cavity:
1. Fill cavity with the muffin mix (I'm using a pastry bag without a tip), up to about ~1/2 of the cavity height.
2. Grab a few blueberries and place them on top of the muffin mix, gently pushing them in (they can peek out, no need to fully submerge them into the muffin mix).
3. Put a bit of the cream cheese mixture on top of the blueberries (I'm using a small pastry bag without a tip, you can also use a couple of teaspoons).
4. Put a generous amount of streusel on top of the cream cheese. 
3. Bake for 20-25 until golden. 
4. Remove from oven and let cool completely in room temperature.
6. Enjoy! You can store leftover muffins for a few days in an airtight container in the refrigerator.