Preheat the oven to 175 C / 350 F.

To prepare muffin batter, mix together 150 g flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, melted butter, vanilla extract and lemon zest.

Fold the wet mixture into the dry with a spatula without over mixing.

Toss blueberries with 1/2 tbsp flour and carefully fold them into the batter.

To prepare the cream cheese filling, place all ingredients in a bowl and mix with a small spatula until it’s smooth and creamy.

Prepare the crumbs by mixing flour, sugar, baking powder and cinnamon in a bowl. Mix vanilla extract into the butter and pour over the flour mixture. Mix gently with a fork until crumbs form. If it is too dry, add a little more melted butter.

Line a muffin pan and add 2 tbsp of batter into each cup, then add 2-3 tsp of cream cheese filling to the center and cover with remaining muffin batter. Finish by sprinkling some crumbs all over.

Bake on middle-rack for about 30 minutes or until just slightly browned.

Allow to cool at least 10-5 minutes on a wire rack before serving.