Start by preheating the oven to 350ºF and spray a muffin tin with non-stick cooking spray or place liners into the muffin tin.
Then, prepare the cream cheese filling. Place cream cheese, maple syrup, and milk into a bowl and mix well until combined. Set aside for later.
Next, mix together all of the dry ingredients (except for the blueberries) in medium-sized mixing bowl and set aside.
Then cream butter and sugar by placing softened butter, granulated sugar, and brown sugar into a large bowl and cream them together on low using a stand or held mixer. Mix until there are no more lumps and everything is smooth.
Then, crack eggs into the butter and sugar mixture and mix on low until combined.
Add the sour cream, vanilla, and milk, to the butter mixture and mix on low until all ingredients are combined together.
Carefully spoon 1/3 cup of the dry ingredients into the wet ingredients at a time while mixing on low to allow the dry ingredients to be completely combined into the wet ingredients before adding another 1/3 cup. Repeat until all of the dry ingredients have been added to the wet ingredients.
Finally, fold blueberries into the muffin batter.
Assemble the blueberry cream cheese muffins by placing 2 tablespoons of muffin batter on the bottom of each muffin cup.
From there, add one tablespoon of the cream cheese filling to each muffin cup.
Finally, add 2 more tablespoons of muffin batter to each muffin cup covering the cream cheese filling. The muffins should be 3/4 of the way full.
Gently shake the muffin tray so the muffin batter evens out and place the muffin pan in the oven.
Bake at 350ºF for 20-22 minutes.
Remove from the oven and let cool for 5 minutes and then remove them from the muffin tin and allow the muffins to cool completely on a cooling rack.