Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with non-stick cooking spray.​

Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth. Add 1 egg and 2 teaspoons lemon zest, mixing until well combined. Set aside.​

Prepare the Muffin Batter: In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together 1 egg, sour cream, melted butter, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter will be thick.​

Fold in Blueberries: Gently fold the fresh blueberries into the muffin batter.​

Fill the Muffin Cups: Spoon about 1 tablespoon of muffin batter into each muffin cup, spreading it to cover the bottom. Add a heaping teaspoon of the cheesecake filling on top of the batter in each cup. Then, divide the remaining muffin batter evenly among the cups, covering the cheesecake layer.​

Prepare the Streusel Topping: In a small bowl, combine 1/4 cup flour, brown sugar, and softened butter. Mix with a fork or your fingers until crumbly. Sprinkle the streusel evenly over the muffins.​

Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.​

Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and 1 teaspoon lemon zest until smooth. If the glaze is too thick, add a little more lemon juice; if too thin, add more powdered sugar to achieve the desired consistency.​

Glaze the Muffins: Once the muffins are completely cooled, drizzle the lemon glaze over the tops. Allow the glaze to set before serving.​