Preheat convection oven to 190°C (375°F) and line a standard 12-cup muffin tin with paper liners.

In a small mixing bowl, combine softened cream cheese, 50g granulated sugar, 1 egg yolk, and 2ml vanilla extract; whisk until the texture is homogenous and smooth.

In a large bowl, whisk together the flour, remaining 100g sugar, baking powder, and salt.

In a separate vessel, whisk the whole egg, milk, vegetable oil, and remaining 5ml vanilla extract until emulsified.

Integrate the wet ingredients into the dry ingredients using a spatula, stirring until just combined to avoid gluten over-development.

Gently fold the blueberries into the batter.

Deposit approximately 30ml (2 tbsp) of batter into the bottom of each muffin liner.

Place 15ml (1 tbsp) of the cream cheese mixture onto the center of the batter in each cup.

Distribute the remaining batter over the cream cheese filling to seal it.

Bake for 22 to 25 minutes, or until the internal temperature reaches 95°C (203°F) and the surfaces are golden brown.

Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack for final cooling.