Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.

In a separate bowl, mix the melted butter, milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.

Fold in the blueberries, ensuring they are evenly distributed throughout the batter.

In another bowl, beat the softened cream cheese until smooth and creamy.

Spoon a small amount of muffin batter into each muffin cup, filling them about halfway.

Add a teaspoon of the cream cheese mixture on top of the batter in each cup, then cover with more muffin batter until the cups are about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.