Blueberry Oatmeal Lemon Cheesecake Muffins

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 terrific 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 scrumptious morsels with us last week. 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 hard to resist.

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 but the middle lemon cheesecake layer takes it way into super-delicious territory. I have to admit I ate three of these for breakfast when I baked them one early morning this week. I'm already thinking about new variations of this fantastic recipe using different berries and luscious cheesecake varieties.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

1 cup large rolled oats ( not minute or instant oats)
1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

1 cup (8oz) cream cheese
zest of 2 small lemons
1/4 cup sugar
1 tsp vanilla extract

Set aside.

Sift together and set aside:

1 cup flour

3/4 cup lightly  packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

To the oatmeal mixture add:

1 beaten egg

1/4 cup melted butter

Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

1 cup fresh or frozen blueberries

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 center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

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 terrific 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 scrumptious morsels with us last week. 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 hard to resist.

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 but the middle lemon cheesecake layer takes it way into super-delicious territory. I have to admit I ate three of these for breakfast when I baked them one early morning this week. I'm already thinking about new variations of this fantastic recipe using different berries and luscious cheesecake varieties.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

1 cup large rolled oats ( not minute or instant oats)
1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

1 cup (8oz) cream cheese
zest of 2 small lemons
1/4 cup sugar
1 tsp vanilla extract

Set aside.

Sift together and set aside:

1 cup flour

3/4 cup lightly  packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

To the oatmeal mixture add:

1 beaten egg

1/4 cup melted butter

Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

1 cup fresh or frozen blueberries

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 center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.