Whisk together flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl with paddle attachment, beat butter and remaining 2/3 cup of sugar until fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat for another 2 minutes, or until nice and fluffy. Scrape the sides of the bowl with a rubber spatula half way.
Add half of the flour mixture and mix until just combined.
Then stir in the milk, followed by the remaining flour mixture. Don’t overmix.
Set aside 1/4 cup of blueberries. Roll the remaining blueberries in 2 tablespoons of flour. This will prevent the blueberries from sinking.
Fold in floured blueberries into the batter.
Then gently swirl in cheesecake mixture into the batter.
Divide the batter into 12 muffin cups. The muffin cups will be pretty full, and that's totally ok!
Top with reserved blueberries.
Brush on the prepared glaze over each muffin.
Bake for 15-18 minutes, or until the inserted toothpick comes out clean.
Cool the muffins completely in the muffin pan before taking them out.