Now, let’s embark on this culinary journey together, one step at a time:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This is the first step to ensuring the muffins bake evenly.
2. In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This dry mix forms the base of our muffins.
3. In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. This step always reminds me of Ouma’s patience, carefully mixing without bursting the berries.
6. In a small bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This is our luscious cheesecake filling.
7. In another small bowl, prepare the crumble topping by combining the flour, brown sugar, and melted butter until crumbly.
8. Spoon a tablespoon of muffin batter into each liner, followed by a teaspoon of the cheesecake mixture, and top with more batter until the liners are about two-thirds full.
9. Sprinkle the crumble topping generously over each muffin, letting it cascade like the gentle rain showers Mama Lou and I used to watch from her kitchen window.
10. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.
11. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This brief pause gives you a moment to soak in the sweet aroma filling your kitchen.