• Preheat oven to 400°F (200°C) and line muffin pans with 18 cupcake liners.

Make your cheesecake filling:

• Beat Cheesecake Filling ingredients together until smooth. Set aside.

For the Lemon Blueberry Muffins:

• In a large mixing bowl, whisk together flours, baking powder, salt and lemon zest. Set aside.
• In a medium-sized mixing bowl, whisk together lemon juice, oil, sugar, eggs, yogurt and vanilla until smooth. Pour mixture into flour mixture and stir just until combined. Fold in blueberries.
• Fill each muffin cup with one tablespoon of muffin batter and spread to cover the bottom. Divide cheesecake filling among the muffin cups (a scant tablespoon of the filling for each muffin). Top each muffin with one tablespoon of remaining muffin batter and spread carefully to cover filling (but it doesn’t matter if they’re not perfect!).
• Bake at 400°F (200°C) for 5 minutes then reduce heat (without opening the oven dooto 350°F (170°C) and bake for an additional 12-15 minutes, until a toothpick inserted into one of the muffins comes out batter-free. Remove from oven and allow muffins to cool in pan on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack. (Warm muffins will be very soft and squishy but they set as they cool.)
• Store tightly covered in refrigerator for up to 4 days or freeze for up to two months.