Description
These muffins combine the wholesome goodness of oats, the freshness of blueberries, and the creamy indulgence of cheesecake filling, all topped with a zesty lemon glaze. Perfect for breakfast or a snack!
Ingredients
Scale
For the Muffins:
- 1 cup rolled oats
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
For the Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
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Preheat and Prepare:
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
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Soak the Oats:
- In a medium bowl, mix the rolled oats and buttermilk. Let them sit for about 10 minutes to soften.
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Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, granulated sugar, flour, and lemon juice until smooth. Set aside.
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Make the Muffin Batter:
- In a large mixing bowl, whisk together the soaked oats, granulated sugar, brown sugar, oil, eggs, vanilla extract, and lemon zest until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the blueberries, being careful not to overmix.
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Assemble the Muffins:
- Fill each muffin cup halfway with the muffin batter.
- Add about 1 teaspoon of the cheesecake filling in the center of each.
- Top with more muffin batter until the cups are about 3/4 full.
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Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (avoid the cheesecake filling when testing).
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Add the Lemon Glaze (optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Notes
- If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.
- You can store the muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg