Preheat oven to 350 degrees. Line muffin pans with paper baking cups.
Make the topping by stirring together all topping ingredients with a fork in a medium-sized bowl. Set aside.
Make the cream cheese filling: in a small bowl combine cream cheese and sugar until smooth.
Beat eggs with an electric mixer until thick and frothy. Mix in sugar and oil; beat until creamy. Add vanilla, lemon zest, baking soda, and salt, mix to combine. Add vinegar, mix well. Mix in sour cream. Add flour and stir with a wooden spoon (batter may be slightly lumpy.) Stir in blueberries.
Fill muffin cups with about 2 tablespoons of muffin batter. Add 1 to 2 teaspoons cream cheese filling to the center of each muffin, then top with more batter. Sprinkle topping evenly over muffins.
Bake for 15 to 22 minutes until a toothpick comes out clean. May be frozen for up to a month.