1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the milk, sour cream, melted butter, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. In a small bowl, beat the cream cheese, powdered sugar, and lemon zest until smooth. Set aside.
5. In a separate bowl, prepare the crumble topping by combining flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Spoon half of the muffin batter into the prepared muffin cups. Add a dollop of the cream cheese mixture in the center of each muffin, then top with the remaining batter.
7. Sprinkle the crumble topping evenly over the muffins.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.

As you bake, imagine the laughter and chatter of family meals, much like those I experienced with my daughters, Olivia and Isabella, as they eagerly wait to taste the first bite.