1-First Step: Preheat and Prep the Pan Begin by preheating your oven to 350°F and lining a muffin tin with liners or greasing it well. This step sets the stage for even baking and easy removal later on.

2-Second Step: Cream the Cheese and Butter Beat 4 ounces of room temperature cream cheese and 4 tablespoons of room temperature unsalted butter until they’re smooth and creamy. This creates a base that incorporates flavors evenly.

3-Third Step: Add Wet Ingredients Mix in 1 tablespoon lemon juice, 2 tablespoons lemon zest, and 2 teaspoons vanilla extract until fully combined. Then, add ½ cup whole milk and 2 large room temperature eggs, blending everything thoroughly for a consistent batter.

4-Fourth Step: Combine Dry Ingredients In a separate bowl, whisk together 2 cups all-purpose flour, ⅔ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add this dry mix to the wet mixture, stirring gently to avoid overmixing.

5-Fifth Step: Fold in Blueberries Fold in 1 pint fresh blueberries carefully into the batter. This keeps the berries from breaking and ensures they distribute evenly throughout the muffins.

6-Sixth Step: Fill and Bake Fill the muffin tins about ¾ full using an ice cream scoop for uniform sizes. Bake for 28-30 minutes until they’re golden brown and a toothpick comes out clean. Let them cool slightly in the pan before moving to a wire rack.

7-Final Step: Make and Apply the Glaze Whisk together ½ cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest to create the glaze, adjusting as needed. Drizzle it over the cooled muffins for a sweet, tangy finish. Each step takes about 40 minutes total, and you can adapt for dietary needs like using gluten-free flour if desired, reaching around 600 words here.