Step 1

Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.

Step 2

Line a 6-cup jumbo muffin tin with paper liners. Set aside.

Step 3

In a large bowl, stir together the flour, cornmeal, granulated sugar, baking powder and salt. In a separate, medium mixing bowl, whisk together the milk, egg, yolk, oil, lemon zest and vanilla until smooth. Pour the wet ingredients to the dry and stir just to combine (a few lumps are OK). Pour in the butter and stir until combined. Set the batter aside to hydrate while you prepare the cream cheese mixture, 5 or 10 minutes.

Step 4

For the cream cheese filling: In a medium mixing bowl, whisk together the granulated sugar, egg white, flour, milk and vanilla until smooth. Add the cream cheese and whisk vigorously to combine until completely smooth. Set aside.

Step 5

Stir the blueberries into the hydrated batter.

Step 6

Use an ice cream scoop to divide the batter among the cupcake liners. Press the back of a spoon in the center of each to make a small depression in the center. Fill the centers with a dollop of the cream cheese mixture and lightly swirl the batter around on top. Sprinkle the tops of the muffins with the turbinado sugar. Bake in the oven until the muffins have risen and a toothpick inserted into a non-cream cheese part comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes, then remove the muffins on to a wire rack to cool completely.

Step 7

Extra muffins will keep, well wrapped, at room temperature for up to 2 days or can be stored in the freezer in an airtight container for up to 3 months.