1. First, melt the butter. I did this in the microwave on low power.
2. Then, thoroughly mix the cream cheese and sugar in a bowl with a whisk. Add the eggs one at a time and mix.
3. Then, add the melted butter and mix.
4. Now, combine the flour and baking powder and add to the wet ingredients. Mix everything together to form a batter. Finally, carefully fold in the washed and drained blueberries.
5. Next, line the muffin tin with paper baking cups and divide the batter between the holes. I had enough batter left over for 3 extra muffins, which I used after baking the 12-cup tray.
6. Finally, bake the tray for about 25 minutes on the middle rack of the preheated oven at 180°C.
