Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
Toss blueberries with 2 tablespoons flour; set aside.
Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
Divide batter evenly between 12 muffin tins.
To make the struesel:
Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
Bake at 400 for 18 to 20 minutes.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/blueberry-cream-cheese-muffins/