There’s something truly magical about combining the tartness of lemon, the sweetness of blueberries, and the creamy richness of cheesecake in one delightful muffin. These Blueberry Oatmeal Lemon Cheesecake Muffins are a breakfast dream come true soft, moist, and bursting with flavor. With a wholesome oatmeal base, a tangy cheesecake swirl, and juicy blueberries, they’re perfect for starting your day or satisfying a sweet craving. Trust me, these muffins will quickly become a favorite in your kitchen
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a treat that’s as wholesome as it is indulgent. Here’s why it’s a favorite
Wholesome & Decadent: The oatmeal base adds fiber and texture, while the cheesecake swirl brings a touch of luxury to every bite.
Bright Citrus Flavor: Fresh lemon zest and juice provide a refreshing zing that perfectly balances the sweetness.
Juicy Blueberries: Bursting with flavor, blueberries add natural sweetness and vibrant color to each muffin.
Quick and Easy: With simple steps and pantry-friendly ingredients, this recipe comes together in under 45 minutes. No need for fancy techniques just mix, scoop, and bake!
Crowd-Pleasing: A guaranteed hit at brunches, bake sales, or as a snack for family and friends. Everyone loves a muffin that feels like dessert but is secretly healthy
Ingredients
Rolled Oats: Adds texture and fiber, making these muffins hearty and wholesome.
All-Purpose Flour: Provides structure while keeping the muffins soft and tender.
Baking Powder & Baking Soda: Helps the muffins rise, giving them a light and fluffy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and moisture to the batter. Let it soften before using.
Granulated Sugar & Brown Sugar: Creates the perfect balance of sweetness and caramelized edges.
Eggs: Act as binders and contribute moisture to the muffins.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Milk: Adds moisture and helps create a tender crumb. Use dairy or plant-based milk depending on your preference.
Fresh Lemon Zest & Juice: Adds vibrant citrus notes that elevate the entire muffin experience.
Cream Cheese: Makes the cheesecake swirl rich, creamy, and irresistible.
Fresh Blueberries: Provide bursts of juiciness and sweetness, complementing the lemon beautifully
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create these delightful muffins
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly for easy release.
Prepare the Oatmeal Base: In a medium bowl, combine rolled oats, flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures a tender texture.
Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract, lemon zest, and lemon juice. Mix until fully incorporated. Gradually stir in the dry ingredients, alternating with milk, until just combined. Fold in the fresh blueberries gently to avoid breaking them.
Make the Cheesecake Swirl: In a small bowl, beat cream cheese, sugar, and a splash of vanilla extract until smooth and creamy.
Assemble the Muffins: Spoon a layer of the oatmeal batter into each muffin cup, followed by a dollop of the cheesecake mixture. Top with more oatmeal batter and swirl gently with a toothpick or knife for a marbled effect.
Bake to Perfection: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack
Nutrition Facts
Servings: 12
Calories per serving: 250
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
How to Serve Blueberry Oatmeal Lemon Cheesecake Muffins
These muffins pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your experience
Fresh Coffee or Tea: Enjoy these muffins alongside a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
Yogurt or Whipped Cream: Serve with a dollop of Greek yogurt or whipped cream for an extra touch of indulgence.
As a Standalone: Sometimes, these muffins are irresistible enough to enjoy on their own. Simply savor each soft, flavorful bite
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh lemon zest and juice make all the difference in bringing out the bright citrus flavors. Avoid bottled juice if possible.
Chill the Batter: For thicker muffins, refrigerate the batter for 30 minutes before baking. This helps prevent excessive spreading.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Store baked muffins in an airtight container in the freezer for up to 3 months. Reheat in the microwave for a quick treat.
Experiment with Add-Ins: Swap blueberries for raspberries, strawberries, or chopped nuts for variety
FAQ Section
1. Can I use frozen blueberries instead of fresh? Yes! Toss frozen blueberries in a little flour before folding them into the batter to prevent bleeding.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these muffins ahead of time? Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Simply bake as needed.
4. How do I store leftover muffins? Store them in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
5. Can I freeze the batter? It’s better to freeze baked muffins rather than raw batter. Thaw overnight in the fridge and reheat before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for sharing or snacking later.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can replace sugar with a sugar substitute like stevia or erythritol for a lower-sugar option.
8. Can I skip the cheesecake swirl? Yes, though it adds a decadent touch. Simply omit it for a simpler muffin.
9. Do I need to use rolled oats? Rolled oats work best for texture. Quick oats can be used but may result in a slightly different consistency.
10. Can I add glaze to the muffins? Absolutely! Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled muffins for an extra touch of sweetness
Conclusion
There you have it a delicious and wholesome Blueberry Oatmeal Lemon Cheesecake Muffin recipe that’s sure to become a go-to treat in your kitchen. With their soft, moist texture, bright citrus flavor, and creamy cheesecake swirl, these muffins are a treat that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you
Print
Blueberry Oatmeal Lemon Cheesecake Muffins
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious combination of hearty oats, juicy blueberries, and a creamy cheesecake center, finished with a tangy lemon glaze! These muffins are soft, moist, and bursting with flavor. Perfect for breakfast or as a sweet treat!
Ingredients
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 using frozen)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
Instructions
Preheat and Prepare:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease lightly.
Soak the Oats:
- In a medium bowl, mix rolled oats and buttermilk.
- Let sit for 10 minutes to soften.
Prepare the Cheesecake Filling:
- In a small bowl, beat cream cheese, granulated sugar, flour, and lemon juice until smooth.
- Set aside.
Make the Muffin Batter:
- In a large bowl, whisk together soaked oats, granulated sugar, brown sugar, oil, eggs, vanilla extract, and lemon zest until well combined.
- In another bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in blueberries, being careful not to overmix.
Assemble the Muffins:
- Fill each muffin cup halfway with batter.
- Add 1 teaspoon cheesecake filling in the center of each.
- Top with more muffin batter until 3/4 full.
Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted in the muffin (not the cheesecake filling) comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Add the Lemon Glaze (Optional):
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle over cooled muffins for extra sweetness and zing!
Notes
- Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- For extra moisture, add 1 tablespoon of Greek yogurt to the batter.
- Want more texture? Add chopped nuts or a crumb topping before baking!
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg