Blueberry Cream Cheese Muffins

I made these last night and they were yummy! Here's what I learned:
 
DON'T use fat-free cream cheese.
DO feel free to substitute cream cheese flavor-I used strawberry.
Use just a dollop of cream cheese in the middle so the muffins aren't such a mess to eat.
 
What you need:
1 large package (18.25 ounce) blueberry muffin mix
1 8oz. package softened cream cheese (trust me, don't use fat-free)
1/4C granulated sugar

What you do:
 
Prepare the muffin mix according to the package directions. Line a cupcake pan with 12 paper muffin cups or spray/grease the heck out of them. Divide half the muffin batter into these cups, reserving the other half.

In a medium bowl, combine the cream cheese and sugar. Beat on medium high speed until well blended, or hand mix well. Put a dollop on top of the batter in the muffin pans. Cover with remaining batter and bake in a preheated 400 degree oven for about 20-22 minutes.