1. Preheat oven to 450º. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss blueberries with 1 Tbsp. flour, and gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 450º for 14 to 15 minutes or until lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks, and let cool 10 minutes.
3. Meanwhile, prepare Lemon-Cream Cheese Glaze. Drizzle over warm muffins. Garnish, if desired.
*Fresh blueberries may be substituted.