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!
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Blueberry Cheesecake Oatmeal Muffins

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins

Ingredients

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)

Cheesecake Swirl

  • 4 oz cream cheese, softened
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

Muffins

  • 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.

Cheesecake Swirl

  • 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!