Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
For the cheesecake layer:
Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
For the topping:
Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about 1/2 tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. And lastly sprinkle with more cinnamon streusel.
Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.