Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full.
For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin.
For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.