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.

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 terrwhetheric 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 delicious morsels with us final week.

Unused 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 dwhetherficult to resist.

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.

I have to confess I ate three of these for breakfast when I baked them one early morning this week. I’m alalert leanking about contemporary variations of this brilliant recipe using dwhetherferent berries and luscious cheesecake varieties.

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These Blueberry Oatmeal Lemon Cheesecake Muffins

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Blueberry Oatmeal Lemon Cheesecake Muffins

Extremely moist blueberry oatmeal muffins with a middle layer of luscious lemon cheesecake. A recipe to make a weekend brunch additional special.

Course: Rupturefast/ Brunch

Cuisine: American

Keyword: cheesecake, muffins

Servings: 12 muffins

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.)
• 1 cup 8oz cream cheese
• zest of 1 small lemon finely minced
• 1/4 cup sugar
• 1 tsp vanilla additionalct
• 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. Initiate 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 until well blended then set aside

4. Swhethert 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. Fancient 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 middle comes out clean. If using frozen blueberries they may take a few additional minutes. Everyow these to cool before serving. These also freeze apart fromionally well.

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