Preheat your oven to 375°F (190°C).
Line your muffin tin with parchment paper liners.
In a large mixing bowl, cream together the cream cheese and unsalted butter until smooth and fluffy.
Add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
Add the eggs one at a time, mixing well after each addition. Pour in the milk and mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
Gently fold in the blueberries.
Fill each muffin liner about 2/3 full with the batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Prepare the lemon drizzle by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
Cool muffins in the tin for 5 minutes, then transfer to a cooling rack and drizzle icing over the top.
