1 Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners 🧁.

2 In a bowl, whisk together flour, 100 g granulated sugar, baking powder and salt 🌾🍚🥄🧂.

3 In another bowl, mix melted butter, 2 eggs, milk and vanilla until smooth 🧈🥚🥛🍦.

4 Pour wet ingredients into dry ingredients and stir until just combined — do not overmix.

5 Prepare the cheesecake filling: beat cream cheese with 50 g sugar, 1 egg and lemon zest until smooth and creamy 🧀🍚🥚🍋.

6 Fold blueberries gently into the muffin batter, reserving a few for the top 🫐.

7 Spoon about 1 tablespoon of batter into each liner, add about 1 tablespoon of cheesecake filling, then top with more batter to nearly fill the cup. Finish with a few blueberries and a small dollop of filling for a swirl effect 🫐🧀.

8 Use a skewer or small knife to gently swirl the filling into the batter for a marbled look.

9 Optional: sprinkle tops with a little coarse sugar for sparkle ✨.

10 Bake for 20–25 minutes, until muffins are golden and a toothpick inserted near the filling comes out mostly clean.

11 Let muffins cool in the tin for 10 minutes, then transfer to a wire rack. Chill for 30 minutes if you prefer a firmer cheesecake texture, otherwise serve warm or at room temperature.