Take soft cream cheese in a bowl. Add sugar and mix well until smooth. Stir until creamy and thick. Keep it aside for later use. This filling creates a rich and soft center. It melts beautifully inside the muffins after baking.

Add flour, baking powder, and salt in a bowl. Whisk everything gently. This helps distribute ingredients evenly. It also supports better rising. Sifting flour makes muffins lighter. This step is simple but very important for texture.

Beat butter and sugar in a bowl until fluffy. Add eggs one by one. Then mix vanilla extract. This creates a soft and airy base. It also adds rich flavor. Do not rush this step for best results.

Slowly add dry ingredients into wet mixture. Pour milk gradually while mixing. Stir gently until smooth batter forms. Do not overmix. The batter should be thick but soft. Overmixing makes muffins dense and heavy.

Fold blueberries gently into the batter. Use a spatula for best control. This keeps berries whole and juicy. Broken berries may change color. Gentle mixing keeps muffins beautiful and tasty.

Line muffin tray with paper cups. Add a spoon of batter first. Place cream cheese filling in center. Cover with more batter. Fill each cup three-quarters full. This helps muffins rise perfectly.

Bake at 180°C for 20–22 minutes. Preheat oven before baking. Check with toothpick for doneness. It should come out clean. Let muffins cool before serving. Enjoy warm bakery-style muffins at home.