Blueberry Oatmeal Lemon Cheesecake Muffins
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
These Blueberry Oatmeal Lemon Cheesecake Muffins are so decadently delicious you might just want to throw on a dollop of whipped cream & call them dessert.
I often share my baked treats with my co-workers at the university but I am not the only baker in the office. My work colleague, Tish, can knock out a mean cheesecake, office birthday cake or a terrific butter shortbread cookie with ease too.
She's no slouch with muffins either, as she proved when she shared some of her version of these scrumptious morsels with us last week.
She got this idea from Kraft Canada's website where they had posted it as a recipe for Philadelphia brand cream cheese. They are so delicious and moist and very hard to resist.
I love the combination of blueberry and oatmeal and this would make an outstanding muffin all on it's own. The middle lemon cheesecake layer takes it way into super-delicious territory.
I have to admit I ate three of these for breakfast when I baked them one early morning this week. I'm already thinking about new variations of this fantastic recipe using different berries and luscious cheesecake varieties.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Like this Blueberry Oatmeal Lemon Cheesecake Muffins recipe?
You'll find dozens of other great recipes like this in our Breakfast & Brunch Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Blueberry Oatmeal Lemon Cheesecake Muffins
Very moist blueberry oatmeal muffins with a center layer of luscious lemon cheesecake. A recipe to make a weekend brunch extra special.
Ingredients
- 1 cup large rolled oats, not minute or instant oats
- 1 cup soured milk or buttermilk, (For soured milk just add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)
- 8 oz block (1 cup)(250 g) cream cheese
- zest of 1 small lemon, finely minced
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ¾ cup lightly packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 beaten egg
- ¼ cup melted butter
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.
- Begin by soaking together the rolled oats and soured milk (or buttermilk) for 10 minutes.
- While the oats are soaking cream together the ¼ cup sugar, cream cheese, lemon zest 7 vanilla until well blended then set aside
- Sift together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
- Add the beaten egg and melted butter to the oatmeal mixture then stir until well blended.
- Fold in the dry ingredients just until incorporated, ten gently stir in the blueberries.
- Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Amount Per Serving Calories 256Saturated Fat 6gCholesterol 46mgSodium 275mgCarbohydrates 33gFiber 1gSugar 20gProtein 4g
Ils sont bien gourmands tes muffins
je te souhaite une belle journée
Valérie.
Hi:) I'm an avid follower of your site and love preparing your recipes. I am in the process of making these muffins. As I'm getting ready to fill the muffin cups, I glanced over the recipe. Am I missing where, in the directions, it says to add sugar and vanilla? I see where it says to add the brown sugar. I added sugar and vanilla to my already prepared batter. Crossing my fingers!
That recipe was just reformatted. I'll take a second look at it.
Thanks! I was making these rather late at night and woke up this morning realizing that the sugar and vanilla no doubt go in the cream cheese mixture. Still yummy:) It's going to be a beautiful day here in Texas. Hope yours is good, too!
I made these a few times. I added the brown sugar and vanilla to the oatmeal mixture. Recipe is good as is except make 14 muffins if you don't want them to overflow. Delicious!
Pans can vary in size. I'd say no more than 3/4 full is probably ok.
This looks like an amazing recipe. However, I just want to confir if you use milk or buttermilk. The ingredients list says milk and the instructions mention buttermilk.
Recipe updated for clarity.
The best ingredients combined together... who could ask for more ?
Hi Barry, Do you think I could use almond flour instead as my hubby is Celiac.
I have no experience with that. Sorry.
King Arthur brand sells a fabulous cup for cup gluten free flour substitute. While I haven’t used it in this recipe I’ve used it in many others with great results!
Morning Barry!
Could I substitute mascarpone or ricotta cheese for the cream cheese?
Good morning Barry where do I find the updated recipe that mentions when you add the vanilla. I added it to the oatmeal mixture and they are just cooling now, can’t wait to try them
Updated now. It goes in the cheesecake mixture.