• Make your browned butter and set aside to cool How to Brown Butter
• Pre-heat oven to 350° F
• Combine the sifted all purpose flour, granulated sugar, baking powder, baking soda, and pinch of salt - whisk together and set aside.

If you have a food processor, that would work nicely for the next steps - I use my Kitchenaid Mixer

• Combine cream cheese, lemon juice, vanilla extract, and almond extract - process until smooth.
• Add in the eggs and blend another couple minutes, until smooth.
• Slowly pour in the browned butter and milk and mix until combined - do not overmix!!
• Transfer this to your stand mixer (if it's not already there) and slowly add in the dry mix about 1 C at a time, until everything is combined.
• Remove from the mixer and use a wooden spoon to gently fold in the blueberries.

Cheesecake Filling

• Whip together the cream cheese and granulated sugar and set aside.
• I suggest using good quality liners in your muffin tin, if not, make sure your tins are well prepped.
• Using a table spoon, place a small spoonful of batter in the bottom of each muffin cup. Place a Tbsp of the cheesecake mix on top of the batter, and then cover that completely with more batter. Top with a Tbsp of turbinado sugar to give it that crunchy bakery style topping, if desired.
• Bake for 15 to 18 minutes - they will spring back slightly when touched
• Cool for 5 minutes in the tins, then remove to cool completely on a wire rack