Lemon Filled Blueberry Muffins
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula.
With processor running, pour melted butter through food chute. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses.
With a spoon, fold in blueberries.
Pour an equal amount of batter into each muffin cup, filling each about 1/2 full. Add 1 tablespoon lemon filling, then top with muffin mixture to 3/4 full.
Bake 20 - 25 minutes in the middle of the oven. Cool on rack 15 minutes.