In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries begin to soften—about 5 minutes.

Stir in the cornstarch mixture and bring to a gentle boil until thickened. Set aside to cool.

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, along with the vanilla extract, then alternate adding your dry ingredients and milk until just combined.

Fill the cupcake liners about halfway and bake for about 18-20 minutes.

In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla until creamy.

Once the cupcakes have cooled for a few minutes, make a small indent in the center of each cupcake, and spoon about a tablespoon of the cheesecake mixture into the hole.

Return the cupcakes to the oven and bake for an additional 10-12 minutes until the cheesecake filling is set.

Once they're cooled, top each cupcake generously with your blueberry sauce.