Preheat your oven to 375°F (190°C) and prepare the muffin tin.

In a large mixing bowl, combine all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, beat together melted butter and softened cream cheese until smooth.

To the cream cheese mixture, add eggs, vanilla extract, and milk, mixing until combined.

Gently fold the cream cheese mixture into the dry ingredients until just combined.

Fold in the fresh blueberries gently.

Scoop batter into muffin tin, filling each cup two-thirds full.

Bake for 18 to 20 minutes or until a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.