Lemon Filled Blueberry Muffins

2 cups flour (for best results use Cake Flour)
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces cream cheese, cubed
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 whole eggs
4 tablespoons melted butter
1/2 cup milk
1 cup blueberries

Filling
1 can lemon pie filling

Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12 paper liners. Set aside.

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.