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Blueberry Oatmeal Lemon Cheesecake Muffins

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.

Blueberry Oatmeal Lemon Cheesecake Muffins close up shot of a muffins split open to reveal the cheesecake centre

These Blueberry Oatmeal Lemon Cheesecake Muffins

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.

Fresh blueberries close up.

Fresh or frozen blueberries can be used in this recipe.

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.

Blueberry Oatmeal Lemon Cheesecake Muffins wide shot of 6 muffins on a blue checkered table cloth

These Blueberry Oatmeal Lemon Cheesecake Muffins

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.

Blueberry Oatmeal Lemon Cheesecake Muffins close up shot of muffins on a blue checkered table cloth

These Blueberry Oatmeal Lemon Cheesecake Muffins

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.

Lemon cut in half on a wooden board

Lemon and blueberry are a naturally delicious flavour combination

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

 

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Blueberry Oatmeal Lemon Cheesecake Muffins image collage with title text for Pinterest

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Blueberry Oatmeal Lemon Cheesecake Muffins close up shot of a muffins split open to reveal the cheesecake centre
Yield: 12 muffins

Blueberry Oatmeal Lemon Cheesecake Muffins

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 3/4 cup lightly packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 beaten egg
  • 1/4 cup melted butter
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.
  2. Begin by soaking together the rolled oats and soured milk (or buttermilk) for 10 minutes.
  3. While the oats are soaking cream together the 1/4 cup sugar, cream cheese, lemon zest 7 vanilla until well blended then set aside
  4. Sift together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
  5. Add the beaten egg and melted butter to the oatmeal mixture then stir until well blended.
  6. Fold in the dry ingredients just until incorporated, ten gently stir in the blueberries.
  7. 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

12

Amount Per Serving Calories 256Saturated Fat 6gCholesterol 46mgSodium 275mgCarbohydrates 33gFiber 1gSugar 20gProtein 4g

 

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Nancy Forget

Wednesday 16th of September 2020

Wonderful recipe! But I too made some change. I didn't have fresh oats on hand so I used 4 instant oatmeal packets (with spice flavoring) to make the cup of oats. And I added extra berries. Then topped the cheese mix with almonds before the 2nd layer of oat batter. Different flavor. These taste like a gourmet Patisserie muffin!

Penelope

Wednesday 24th of July 2019

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

Barry C. Parsons

Saturday 5th of October 2019

Updated now. It goes in the cheesecake mixture.

Charlie

Wednesday 6th of March 2019

Morning Barry! Could I substitute mascarpone or ricotta cheese for the cream cheese?

Susan

Monday 4th of March 2019

Hi Barry, Do you think I could use almond flour instead as my hubby is Celiac.

Lara

Wednesday 1st of May 2019

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!

Barry C. Parsons

Tuesday 5th of March 2019

I have no experience with that. Sorry.

2pots2cook

Saturday 2nd of March 2019

The best ingredients combined together... who could ask for more ?

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