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!