Sweet & Zesty Blueberry Oatmeal Lemon Cheesecake Muffins Recipe

Mornings light up with these blueberry oatmeal lemon cheesecake muffins that blend tangy and sweet flavors into one incredible bite.

Soft crumbles of hearty oats create a rustic texture throughout each delightful treat.

Zesty lemon notes dance against creamy cheesecake swirls, making every muffin feel like a mini celebration.

Bursting blueberries add juicy pockets of natural sweetness that complement the rich undertones.

Bakers of all skill levels can whip up this simple yet impressive recipe in minutes.

Compact and portable, these muffins work perfectly for quick breakfasts or afternoon snack breaks.

Prepare to fall in love with a breakfast pastry that defies ordinary expectations.

Muffins With Cheesecake, Lemon, and Blueberry

• Quick Breakfast Hero: Whips up deliciously complex muffins in under 30 minutes, perfect for busy mornings when you need a gourmet-style breakfast without extensive preparation time.
• Family-Friendly Fusion: Combines kid-friendly blueberries with sophisticated cheesecake filling, creating a treat that pleases both children and adults with its playful flavor combination.
• Nutritional Powerhouse: Packs wholesome ingredients like rolled oats and fresh blueberries, offering a healthier alternative to traditional sugary muffins while delivering incredible taste and texture.
• Impressive Presentation: Features a stunning marble-like interior with creamy cheesecake swirls and bursts of juicy blueberries, making these muffins look professionally bakery-crafted and Instagram-worthy.

Blueberry Oatmeal Lemon Cheesecake Muffins Ingredients

• Rolled Oats, Buttermilk: Base for soft, hearty texture with tangy moisture.
• Flour: Provides structure and helps bind the muffins together. All-purpose works best.
• Eggs: Crucial for binding and adding richness to the muffin batter.
• Vegetable Oil: Keeps muffins moist and tender. Neutral-flavored oils recommended.

• Granulated Sugar, Brown Sugar: Adds sweetness and depth of flavor. Brown sugar provides extra moisture.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic notes.
• Lemon Zest, Lemon Juice: Bright, citrusy flavor that complements blueberries and adds freshness.

• Cream Cheese, Flour, Granulated Sugar: Creates smooth, tangy cheesecake filling. Full-fat cream cheese recommended.
• Blueberries: Fresh or frozen berries add natural sweetness and bursts of fruity flavor. Avoid overmixing to prevent color bleeding.
• Powdered Sugar, Lemon Juice: Optional glaze for additional sweetness and citrus punch.

• Baking Powder, Baking Soda, Salt: Essential for proper rise and balanced flavor. Fresh leavening agents ensure good texture.

Cheesecake Muffin Instructions with Blueberry & Oat

Step 1: Warm Up the Oven

Crank your oven to a toasty 375°F (190°C).

Grab a 12-cup muffin tin and line it with cute paper liners or give it a quick spray of cooking oil.

Step 2: Wake Up the Oats

In a medium bowl, cuddle the rolled oats with buttermilk.

Let them hang out and get soft for about 10 minutes.

Step 3: Whip Up the Cheesy Goodness

• Cream cheese
• Granulated sugar
• Flour
• Lemon juice

Beat until smooth and set aside for later magic.

Step 4: Mix the Muffin Magic

• Soaked oats
• Granulated sugar
• Brown sugar
• Oil
• Eggs
• Vanilla extract
• Lemon zest

• Flour
• Baking powder
• Baking soda
• Salt

Gently introduce the dry ingredients to the wet mixture, stirring just until they become friends.

Softly fold in the blueberries without beating them up.

Step 5: Build Your Muffin Masterpiece

Fill each muffin cup halfway with batter.

Drop a teaspoon of cheesecake filling right in the center.

Top with more batter until the cups are about 3/4 full.

Step 6: Bake to Perfection

Send those beauties into the oven for 18-22 minutes.

Check doneness with a toothpick (dodge the cheesecake filling).

Let them chill in the tin for 5 minutes, then move to a wire rack.

Step 7: Add a Zesty Finish (Optional)

Whisk powdered sugar and lemon juice into a silky glaze.

Drizzle over cooled muffins like a pro.

Muffin Tips for a Lemon Blueberry Cheesecake Crumb

• Let buttermilk soften rolled oats before mixing to enhance moisture and create a tender muffin texture.
• Toss fresh blueberries in a light dusting of flour before folding into batter to keep them evenly distributed throughout the muffins.
• Stir muffin batter just until ingredients combine to avoid developing tough, dense muffins with gluten development.
• Add cheesecake layer between muffin batter to create a delightful swirled center without completely mixing the two batters.
• Insert toothpick near muffin's edge to check baking, avoiding the cheesecake center which remains soft and can mislead doneness testing.

Keep Lemon Cheesecake Muffins Fresh

• Store cooled muffins in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness.
• Warm muffins in the microwave for 15-20 seconds or in a preheated 350°F oven for 5-7 minutes until heated through.
• Remove from freezer and let sit at room temperature for 30-45 minutes, or overnight in the refrigerator for best texture.

Lemon Cheesecake Muffins Serving Ideas

• Pair Fresh Citrus Tea: Brew a light, zesty lemon or orange herbal tea that complements the muffins' bright citrus notes and helps cut through the rich, creamy cheesecake filling.
• Serve Whipped Vanilla Yogurt: Create a smooth, tangy vanilla yogurt topping that adds a cool, refreshing contrast to the warm, dense muffin texture and enhances the blueberry and lemon flavors.
• Match Chilled Almond Milk: Pour a cold glass of unsweetened almond milk to balance the sweetness of the muffins and provide a nutty, smooth backdrop that lets the blueberry and lemon shine.
• Recommend Lavender Honey Sprinkle: Dust a light drizzle of lavender-infused honey over the muffins to add a delicate floral note that harmonizes with the zesty lemon and sweet blueberries.

Lemon Cheesecake Muffin Adaptations

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and use certified gluten-free oats for celiac or gluten-sensitive individuals.
• Dairy-Free Alternative: Substitute cream cheese with dairy-free cream cheese, use almond milk instead of buttermilk, and replace regular milk with coconut or oat milk.
• Vegan Adaptation: Use flax eggs instead of regular eggs, swap cream cheese with cashew-based cream cheese, and select plant-based milk alternatives for buttermilk.
• Low-Sugar Option: Replace granulated sugar with monk fruit sweetener or stevia, reduce overall sugar content, and use fresh blueberries for natural sweetness.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them. Just fold them into the batter directly from the freezer to prevent color bleeding and maintain their shape.

• How do I prevent the cheesecake filling from sinking to the bottom?

Coat the blueberries and cheesecake filling lightly with flour before adding them to the batter. This helps them stay suspended in the muffin and prevents sinking.

• Is it necessary to use buttermilk for this recipe?

Buttermilk helps create a tender texture, but you can substitute it with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes before using.

• Can I make these muffins ahead of time?

Absolutely! You can prepare the muffins a day in advance and store them in an airtight container at room temperature. They stay fresh and moist for up to 2 days.

Blueberry Oatmeal Lemon Cheesecake Muffins Recipe

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4.9 from 37 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Blueberry oatmeal lemon cheesecake muffins blend classic comfort with zesty excitement, creating a delightful breakfast or dessert sensation. Creamy cheesecake swirls and juicy blueberries elevate these muffins, promising pure indulgence in each delectable bite.

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Ingredients

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Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Sugars and Mix-ins:

• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 cup fresh or frozen blueberries

Cheesecake Filling:

• 4 ounces (113 grams) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon lemon juice

Lemon Glaze (optional):

• 1/2 cup powdered sugar
• 12 tablespoons fresh lemon juice

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Instructions

1. Warm the kitchen oven to 375°F (190°C) and prepare a muffin tin with protective paper liners or a light coating of cooking spray.
2. Combine rolled oats with buttermilk in a medium container, allowing them to soften and absorb liquid for approximately 10 minutes.
3. Whip cream cheese with granulated sugar, flour, and lemon juice in a separate bowl until the mixture transforms into a silky, uniform texture.
4. In a spacious mixing vessel, thoroughly integrate the softened oat mixture with granulated and brown sugars, vegetable oil, eggs, vanilla extract, and fragrant lemon zest.
5. Sift flour, baking powder, baking soda, and salt into a separate container, then delicately incorporate these dry ingredients into the wet mixture, stirring minimally to maintain a tender crumb.
6. Tenderly fold fresh blueberries into the batter, ensuring even distribution without compromising the mixture’s delicate structure.
7. Partially fill each muffin cavity with batter, depositing a dollop of cream cheese mixture at the center.
8. Complete the filling process, bringing the batter level to approximately three-quarters of each cup’s capacity.
9. Transfer the muffin tin to the preheated oven, baking for 18-22 minutes until a clean toothpick emerges from the center (carefully avoiding the cheesecake filling).
10. Allow muffins to rest within the tin for five minutes before relocating them to a cooling rack.
11. Optional: Craft a tangy lemon glaze by whisking powdered sugar with lemon juice until smooth, then artfully drizzle over the completely cooled muffins.

Notes

• Soften oats completely by soaking in buttermilk to ensure tender, moist muffin texture without dry or hard spots.
• Handle blueberries gently when folding into batter to prevent color bleeding and maintain whole berry integrity.
• Use room temperature ingredients like eggs and cream cheese for smoother mixing and more consistent baking results.
• Check muffins early and use toothpick technique carefully to avoid disrupting delicate cheesecake center when testing doneness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 197
• Sugar: 12 g
• Sodium: 135 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 34 mg