Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Mix Dry Ingredients

In a large mixing bowl, whisk together:

2 cups all-purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

Set aside.

Mix Wet Ingredients

In a medium bowl, whisk together:

1/4 cup melted unsalted butter

1 egg

1/2 cup milk

1 tsp vanilla extract

Whisk until smooth and fully blended.

Combine Batter

Pour the wet mixture into the dry ingredients.

Stir just until combined—do not overmix.

Gently fold in 1 1/2 cups fresh blueberries using a rubber spatula.

Make Cream Cheese Filling

In a small bowl, beat together:

4 oz softened cream cheese

3 tbsp granulated sugar

1 egg yolk

Mix until completely smooth and creamy.

Assemble the Muffins

Spoon muffin batter into the prepared muffin cups, filling each halfway full.

Drop a heaping teaspoon of the cream cheese mixture on top of the batter in each cup.

Add more muffin batter on top to cover the filling, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.

Cool and Serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm or at room temperature.