Blueberry Cream Cheese Muffins

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

In a bowl, mix flour, baking powder, and salt.

In another bowl, cream butter and sugar. Add eggs and vanilla, mix well.

Alternately add flour mixture and milk to the butter mixture, stirring until just combined.

Gently fold in blueberries.

In a separate bowl, mix cream cheese and powdered sugar until smooth.

Fill muffin cups halfway with batter. Add a spoonful of cream cheese mixture, then top with more batter.

Bake for 20-25 minutes or until golden brown.

Cool in the tin for 5 minutes, then transfer to a wire rack.