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Grease 12 muffin cups; preheat oven to 375.
Mix flour, salt, baling powder, & sugar. In another bowl, mix oil, egg, milk, & vanilla. Add liquid mix to flour mix & stir until just combined. Batter will be lumpy & thick; fold in blueberries.
Filling- Beat cream cheese, lemon zest & sugar until smooth.
Fill each muffin cup with 1 T. batter; spread evenly . Add about 2 t. filling into each cup over batter. Add remaining batter ( about 1T. per cup; spread to cover cream cheese.
Topping- Combine sugar, flour & cinnamon, cut in butter. Use fingers to mix until like wet sand. Sprinkle topping over each muffin.
Bake 20 -22 minutes. Cool 10 min.
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