Need more grab ‘n’ go breakfasts on hand? These blueberry cheesecake oatmeal muffins are swirled with a luscious cream cheese, bursting with juicy blueberries, AND light on the calories!
You are looking at the blueberry cheesecake oatmeal muffins that I ate every single morning straight through finals week.
And since then I’m calling these the designated finals week muffins. And every week in between.
Trust me on this. A baked oatmeal muffin swirled with cream cheese and exploding with blueberries is every day breakfast material.
Probably lunch, dinner, and snack too. Don’t ask me about that.
Grab it and go breakfast people, listen up! These blueberry cheesecake oatmeal muffins were MADE for you! They can easily be made the night before and stored all week for easy breakfasts. They also freeze beautifully if you can make ’em last that long.
- Oatmeal base. It’s quick and comes together in ONE bowl. Make sure you use old-fashioned rolled oats cause we want these babies to have TEXTURE. Also, go heavy on the blueberries. Always.
- Cream cheese swirl. Hello, this is basically like the game-changer in these muffins and YOU CANNOT SKIP IT. It adds a luscious richness to these muffins that is basically heaven with the juicy blueberries and soft oatmeal base.
Promise, make these the night before and the next day it’ll take longer for you to brew your coffee than to throw one or six of these beauties in the microwave.
Pro tip: If you’ve got a little extra time. Heat one of these muffins up and crumble it in a bowl and top with hot milk. TO DIE FOR!!!!!!
Blueberry Cheesecake Oatmeal Muffins
- 3 large eggs, lightly beaten
- 1/4 cup greek yogurt
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups old-fashioned rolled oats
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 4 oz cream cheese, softened
- 2 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350F. Lightly grease a 12-cup muffin tin and set aside. In a large bowl, whisk eggs, yogurt, sugar, milk, and vanilla until smooth. Add salt, baking powder, baking soda, and oats until just combined. Fold in blueberries.
- Divide oatmeal mixture between prepared muffin cups and set aside for a moment.
- In a small bowl, beat all cheesecake ingredients until smooth and creamy. Using a butter knife, swirl 1 tablespoon cheesecake swirl into oatmeal mixture.
- Bake muffins at 350F 20-25 minutes or until lightly browned and firm to the touch. Cool muffins in pan 10 minutes then transfer to a wire cooling rack. Enjoy!
This recipe is a complete fail. The ingredients end up much too wet so you have oatmeal soup. It’s impossible to stir in the creamcheese mixture after the fact. It makes for an even bigger mess after the oatmeal soup mess. I can’t recommend this recipe at all.
Hi Holly – so sorry to hear you had issues with this recipe! We will return to test kitchen to make this recipe right.