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Blueberry Lemon Cheesecake Muffins

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It is no secret I love making muffins for a quick, filling breakfast.  Muffins are easy,  inexpensive and can be eaten on the go if you are in a hurry.  These moist and delicious Blueberry Lemon Cheesecake Muffins are an extra special treat though.  The combined flavors of  juicy blueberries with a creamy lemon cheesecake filling make this muffin as good as dessert.  You would never know that these are packed with oatmeal and whole wheat flour too.  If you are looking for a new muffin recipe to add to your recipe box, give this one a try!

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Blueberry Lemon Cheesecake Muffins

Ingredients

  • 1 cup old fashioned rolled oats
  • 1 cup buttermilk
  • 1 pkg. (8 oz.)Neufchatel Cheese, softened
  • 1/4 cup granulated sugar
  • *zest from 1 lemon
  • 1 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg, beaten lightly
  • 1/4 cup butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 cup frozen blueberries

Instructions

  1. Heat the oven to 350ºF.
  2. In a medium sized mixing bowl,combine the buttermilk and oats.
  3. Mix together and let stand for 10 minutes.
  4. Meanwhile in a small bowl, mix well cream cheese,granulated sugar and lemon zest and set aside.
  5. In a Kitchen Aid mixer, mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
  6. Add the egg, vanilla and butter to oat and buttermilk mixture stir until well blended.
  7. Add this wet mixture to the dry ingredients in the Kitchen Aid mixer and stir just until moistened. Gently fold in the blueberries.
  8. Put 18 paper liners in muffin pans.
  9. Spoon half of the batter evenly into 18 muffin tins, filling each liner about half full.
  10. Top each with 2 Tbsp. of the lemon/cheese filling. Cover with remaining batter, smoothing the batter to ensure an even muffin.
  11. Bake the muffins 22 to 26 minutes-depending on your oven or until toothpick inserted in centers comes out clean.
  12. Let cool in muffin pan 5 to 10 minutes, then remove to a cooling rack.
https://www.cozycountryliving.com/blueberry-lemon-cheesecake-muffins/

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Comments

    • shannon says

      Hi Savannah! Thank you so much for including this recipe in your feature and pinning it too:) I love browsing through all of the great recipes linked up at Saturday Dishes!

  4. Renee says

    I just pinned these… they look delish! My chef DH makes a blueberry lemon scone that tastes amazing but some people don’t like the dry texture of scones. So these look like they would fit the bill!

    Thanks!
    Renee

  9. Maria says

    Mmm these look so good! I love how you incorporated the cheesecake and the blueberries into the muffins, sounds absolutely delicious!!!

  10. Anne@DesignDreams says

    Those look amazing!! Blueberries and oats, my favourite combination! 🙂

    Thanks for visiting me today and leaving such a sweet comment. Hope you have an excellent night!

    xox

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