Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins 1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 eggs 1 tsp pure vanilla extract 2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup buttermilk or milk 1 (8-oz) pkg cream cheese, cut into small cube 1 1/2 cups fresh blueberries 1 tsp lemon zest Preheat oven to 350 degrees. Line two muffin tins with paper liners, or spray well with non-stick cooking spray. In a large stand mixer bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Turn mixer on low and slowly add buttermilk until batter just comes together. Use a spatula to fold in cream cheese cubes, breaking up any large pieces. Gently fold in blueberries and lemon zest. Spoon batter into 16-18 muffin cups. Bake for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.