Preheat your oven to 375°F (190°C).

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine melted butter, milk, eggs, and vanilla extract.

Slowly pour the wet mixture into the dry ingredients and stir gently until just combined.

Tip: Avoid overmixing to keep your muffins tender!

Gently fold in the blueberries, being careful not to smash them.

In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Line a muffin tin with paper liners or grease it with cooking spray.

Spoon about one tablespoon of muffin batter into each liner, followed by about one teaspoon of cream cheese filling, and top it off with another tablespoon of muffin batter.

Tip: Swirl a toothpick gently through the batter and cream cheese for a marbled effect!

Place the muffin tin into the preheated oven and bake for 20–25 minutes until the tops are golden and a toothpick comes out clean.

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.