Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ¼ teaspoon of salt until well combined.

In a separate bowl, blend together 1 cup of granulated sugar and 2 large eggs until the mixture appears pale yellow and fluffy. Gradually stir in ½ cup of Greek yogurt, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract.

Gently fold the wet ingredients into the dry mixture until just combined.

Add 1 cup of mixed berries to the batter and carefully fold them in.

In a small bowl, mix together 8 ounces of softened cream cheese with ¼ cup of powdered sugar and a splash of vanilla extract until smooth.

Fill each muffin cup with about 1.5 tablespoons of the batter. Create a small dent in the center of each cup to hold the cream cheese filling, then add a spoonful of the cream cheese mixture. Top with more muffin batter.

In a small bowl, mix together ¼ cup of flour, ¼ cup of sugar, and a pinch of salt, then stir in 2 tablespoons of melted butter until crumbly. Sprinkle over each muffin.

Place the muffin tin in your preheated oven, reducing the temperature to 350°F (177°C). Bake for 30-35 minutes until golden brown.

Allow the muffins to cool in the tin for 5-10 minutes before transferring to a wire rack.