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.
Ingredients
Scale
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
Instructions
- 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.
- Combine rolled oats with buttermilk in a medium container, allowing them to soften and absorb liquid for approximately 10 minutes.
- Whip cream cheese with granulated sugar, flour, and lemon juice in a separate bowl until the mixture transforms into a silky, uniform texture.
- 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.
- 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.
- Tenderly fold fresh blueberries into the batter, ensuring even distribution without compromising the mixture’s delicate structure.
- Partially fill each muffin cavity with batter, depositing a dollop of cream cheese mixture at the center.
- Complete the filling process, bringing the batter level to approximately three-quarters of each cup’s capacity.
- 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).
- Allow muffins to rest within the tin for five minutes before relocating them to a cooling rack.
- 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