Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

In a large, heavy bowl, beat the cream cheese and butter on low speed until smooth. Add the lemon extract, lemon zest, vanilla, milk, and eggs, continue beating until well combined.

In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Slowly add the flour mixture to the cream cheese mixture while beating on low speed until fully combined.

Fold in the blueberries.

Scoop the batter into the lined muffin tins until about ¾ full.

Bake in the preheated oven for about 30 minutes, or until just starting to turn golden brown. Let cool slightly before glazing.

In a small bowl combine the powdered sugar and fresh squeezed lemon juice, mix well with a whisk. Taste and add additional sugar or lemon juice as needed (I added about 3 more teaspoons). Let sit for a minute or two to thicken, Brush the glaze over the tops of the muffins. Serve warm or at room temperature.