1. Whip the softened cream cheese with the maple syrup, coconut oil, lemon zest, eggs, vanilla and almond milk. 2. Add the flour, baking powder and baking soda and mix until just combined. 3. Toss the blueberries in cornstarch and fold into the batter. 4. Bake at 350 for 30 minutes. When there is 15 minutes left, remove and add blueberries to the tops of the muffins and continue baking.